Veal baked with water chestnuts

4 Servings

Ingredients

Quantity Ingredient
¼ cup Butter
2 pounds Veal, boneless, cubed
1 medium Onion, chopped
1 Clove garlic, minced
1¼ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Cayenne
1 pounds Mushroom, quartered
¼ cup Butter
1 cup Beef broth
1 10 0z can water chestnuts
¼ teaspoon Nutmeg
1 Bay leaf
2 cups Whipping cream
¼ cup Cognac
⅓ cup Parsley, chopped

Directions

In a frying pan, melt butter. Add veal and brown on all sides. Stir in onion and clove, and fry until onion is browned. Add salt, pepper and cayenne and transfer to a 2 qt. casserole. In the same pan, saute mushrooms in ¼ cup butter. Add to casserole with broth, water chestnuts(drained and sliced), nutmeg and bay leaf. Cover dish and bake at 375F for 1½ hours.

Stir in cream and cook, uncovered for 15 mins. Add cognac, reheat, and stir in parsley. Goes well with rice. If you do not like spicy food the amount of cayenne could be reduced.

Posted to MC-Recipe Digest V1 #463 by sewin <hammer@...> on Feb 01, 1997.

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