| Veal and Noodle Casserole
1 1/2 pounds of veal, cut into 1 inch cubes
1 large onion, chopped
salt to taste
1 pound of wide noodles
1 pound of mushrooms
3 tablespoons of butter
1 cup of water
1 cup of sour cream
freshly ground pepper
Buttered bread crumbs |
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Simmer the veal and onion in water to cover in a 2 1/2 - 3 quart casserole until tender, about 30 minutes. Add salt to taste. Cook the noodles for 9 minutes in boiling, salted water. Drain thoroughly and add to veal. Slice mushrooms and sauté in butter for 5 minutes, Add water and simmer about 3 minutes. Add to veal with sour cream. Add pepper and more salt to taste and mix well. Cover with buttered crumbs and bake in 350ºF. oven until crumbs are brown, about 30 minutes. Serves 6 |
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