Chopstick Veal & Rice
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 750 grams veal, (1½ lb)
- 2 tablespoons shortening
- 1½ cups onion, diced
- 1½ cups celery, sliced
- 1 cup green bell pepper, diced
- ¼ cup pimento, diced
- ½ cup dry white rice
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- 1 cup milk
- 2 tablespoons light soy sauce
- 2 cups chow mein noodles
Instructions
- Cut veal into strips 2 inches long and ½ inch wide.
- Preheat your oven to 160° C (325° F), get out a 2 quart casserole.
- Heat the shortening in a large non stick pan, when hot, brown the veal quickly.
- Add remaining ingredients except the chow mein noodles, stir together.
- Pour mixture into the casserole.
- Cover and bake for 1 hour and 15 minutes.
- Uncover, sprinkle with the chow mein noodles, bake another 5 minutes.
- Serve with sides of your choice, enjoy.
Notes
High cost per serving based on never having seen veal in any of the store I have been to. Large cities may carry that.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Use half veal and half pork in place of all veal. 2. To make this low cost per serving, use all pork in place of the veal.
I substitute sirloin steak…only takes 1
Thank you, Sharon, that sounds like an excellent change