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Wednesday, April 1, 2009

Veal in Wine Casserole Recipe

Whenever the colder weather approaches I start going through all my recipes for soups and casseroles that I have collected over the years. Some I use all the time and others I have forgotten about. I often pull out a recipe that has been given to me by a friend or family member. Once I make it again I then realise that I kept it because it was a really great recipe.
This one was given to me by a family member from Holland. They originally used chicken but when over visiting in Australia decided to adapt it to use veal instead. I have made it both ways and have to admit that I like the mild taste of the veal but you could use chicken or pork as well and it will taste good.


750g stewing veal
1 large brown onion - peeled and diced
2 medium size carrots - peeled and chopped
150ml white wine (I use chardonnay or similar)
30g butter
30g flour
1 stock cube (use chicken or vegetable)
125g fresh button mushrooms - sliced
2 tablespoons cream
juice of 1/2 lemon
1 egg yolk
1/4 teaspoon coriander powder
sea salt and mountain pepper.


Dice veal and place in large saucepan or stockpot.
Pour in 500ml water, wine, oinion, carrot and some sea salt and mountain pepper. Set on meduim heat until beginning to boil then turn down heat to just simmer for about an hour. If you have a pressure cooker, when pressure is up, cook for about 12 minutes then turn off to let the pressure come down.
Strain the liquid from meat and save.
In a medium size saucepan melt the butter and add the flour to this. Stir continuously while pouring over the saved liquid. Add the stock cube to this and bring to boil.
Add the mushrooms and continue to cook for several minutes.
Blend in cream and egg yolk and add to the mixture then add the lemon juice.
Place the meat into a casserole dish and pour the mixture over. Gently heat through but do not allow to boil as it will make the sauce curdle.
Serve with steamed rice and some green beans or broccoli. If prefered use creamy mashed potato instead of rice.