Baked Veal Stroganoff
Source of Recipe
Ft. Lauderdale Sun-Sentinel
Recipe Introduction
No last-minute fussing with this stroganoff. Everything can be done ahead except the final visit in the oven. The veal mixture can be simmerd several hours or even a day ahead, assembled with the rice and refrigerated. About an hour before you plan to serve six hungry people, crumble the cooked bacon on top & pop it in a low oven for an hour or until very hot.
List of Ingredients
1 cup uncooked white rice (not instant)
6 slices lean bacon
2 pounds veal stew meat (from the shoulder, shank or round cut in large bite-size pieces)
2 large yellow onions, chopped
8 ounces fresh mushrooms, sliced
2 cups sour cream (the real stuff)
1 cup dry white wine
Recipe
Cook rice according to package directions.
Meanwhile, in a nonreactive large heavy skillet, cook bacon over medium heat until crisp; remove from pan to paper towels and set aside. Pat veal dry and brown it over medium-high heat in bacon fat remaining in skillet. Transfer veal to a plate with a slotted spoon.
In same skillet, saute onions until just beginning to take on color. Return veal to the pan along with mushrooms, sour cream and wine. Bring to a boil, stirring. Reduce the heat, cover and simmer about 11/2 hours, stirring occasionally, or until veal is very tender.
In a 2-quart baking dish, layer veal mixture with cooked rice, beginning and ending with veal. (We usually do two layers of each.) This can now be refrigerated, covered, for several hours or even overnight. When ready to bake and serve, preheat oven to 300 degrees. Crumble bacon over top and bake, uncovered, about 1 hour or until piping hot. Makes 6 servings.
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