- 1-1/2 lbs veal steak, cut in 1-inch squares
- 2 tspns paprika
- 1 cup finely chopped onions
- 7 oz mushrooms, sliced (fresh or canned)
- 1/2 pint half-and-half
- 1 cup milk
- 6 oz noodles
- 1/4 cup butter
- 1/4 cup flour
- 1 tspn salt
- 1/4 tspn pepper
- 3 tbspn salad oil
- 1/2 cup blanches almonds, coarsely chopped
- 2 tspns poppy seeds
Shake veal in paper bag with flour, salt, and pepper until well coated. Saute floured veal in oil until nicely browned. Place veal in 2-quart casserole dish and sprinkle with paprika.
Saute onion in remaining fat until golden brown. Stir in mushrooms, half-and-half, and milk, blending thoroughly. Pour sauce over veal. Baked, covered, in a slow oven (300 degrees) for 1 hour.
Cook noodles until tender, about 9 minutes, in boiling salted water. Saute almonds in 1 tablespoon of butter until lightly browned. Stir toasted almonds, remaining butter, and poppy seeds into noodles, and stir well until heated thoroughly. Spoon veal and sauce over noodles to serve. Serves 6.
(Origin - "Cooking with Casseroles" by the Editors of Sunset books and magazine, 1958.)
More "Lost" Veal RecipesVeal Oscar (1978)
Veal Chasseur with Madeira Sauce (1958)