Veal Baked with Water Chestnuts

Veal Baked with Water Chestnuts Ingredients

1/4 c Butter	1/4 c Butter
2 lb Veal, boneless, cubed	1 c Beef broth
1 md Onion, chopped	1 10 0z can water chestnuts
1 Clove garlic, minced	1/4 ts Nutmeg
1 1/4 ts Salt	1 Bay leaf
1/4 ts Pepper	2 c Whipping cream
1/4 ts Cayenne	1/4 c Cognac
1 lb Mushroom, quartered	1/3 c Parsley, chopped

Instructions for Veal Baked with Water Chestnuts

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 1/4 cup butter. Add to casserole with broth, water chestnuts(drained and sliced), nutmeg and bay leaf. Cover dish and bake at 375F for 1 1/2 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 on Feb 01, 1997.

Main Ingredient: AlcoholCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beef	Butter	Cayenne	Cream
Garlic	Mushroom	Nutmeg	Onion
Parsley	Salt	Veal	Water Chestnut

Alcohol Beef Main dishes Cream Garlic Butter Onion Parsley Mushrooms Dinner

for flavor and categorization

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