Veal and mushroom casserole

Veal and mushroom casserole


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About this recipe: This easy veal casserole is big on flavour with just a few ingredients. If you don't have veal stock, you can use chicken or beef stock instead.


Serves: 4 

  • 3 to 4 tablespoons olive oil
  • 750g veal, cut into bite size pieces
  • 500g white mushrooms, sliced
  • 200ml veal stock
  • salt and ground black pepper to taste

Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

  1. In a large saucepan, brown veal in olive oil over high heat. When veal starts browning, reduce heat gradually to medium, then to low.
  2. Add the mushrooms, cover and cook for 5 minutes. Season with salt and pepper and add veal stock. Cover.
  3. Let simmer for 45 minutes, stirring occasionally, then remove lid for the last 15 minutes so that the sauce will reduce (allow longer if you'd like a thicker sauce) - the meat can be cooked a bit longer and the dish will still be good!

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