Buffet Veal Casserole

Buffet Veal Casserole Recipe

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Megan Stewart


Another recipe from those dinner parties while I was in high school and living at home. This one is fantastic!


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  • 1/4 c
  • 1/4 c
    vegetable oil
  • 5 lb
    stewing veal, cut into pieces
  • 4 c
    sliced mushrooms (1 1/2 pounds fresh)
  • 4
    thinly sliced onions
  • 1/2 c
  • 3 c
    chicken or veal stock
  • 1 c
    whipping cream
  • 1/2 c
    dry sherry
  • 1 c
    sour cream
  • 1/2 c
    parsley, fresh, chopped
  • ·
    salt and pepper

How to Make Buffet Veal Casserole


  1. In heavy pan, heat 1/2 oil and 1/2 butter and brown veal. In same skillet cook mushrooms 3-4 min. Transfer to casserole with veal. Cook onion and add flour to make smooth paste. Pour in stick and whisk constantly until boiling. stir in cream and pour over veal. Bake covered at 350 degrees 45 min. Stir sherry in and cook 30 min longer. Cool and refrigerate overnight. 1 hour before serving, remove from fridge, bake at 350 degrees 20-30 min until bubbly.

Printable Recipe Card

About Buffet Veal Casserole

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: American

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