I love this casserole it is easy to put together and versatile in that you can add or subtract ingredients as you like. Even though this is a Veal casserole you can substitute chicken very easily.
This casserole is one that my Mum found in a magazine going on 30 years ago and we have all been making it ever since. A family favourite comfort meal.
Scott and I don't eat a lot of potatoes these days so I have left out the potato, I did double the carrots instead of the potatoes and substituted the Veal for Chicken.
125g bacon chopped
3 tblspn oil
1 large onion chopped
2 large carrots chopped
375g potatoes chopped
1 clove garlic smashed
750g cubed veal
5 tblspn plain flour
2 cups chicken stock
1/2 tspn soy sauce
1/4 tspn Worcestershire sauce
1/4 tspn dried mixed herbs
Salt and Pepper to taste
1 tblspn fresh chopped parsley
In a plastic bag place flour, salt and pepper.
Place the Veal/Chicken in the bag of flour.
Seal and shake about until the meat is coated in flour.
Place the meat in your fry pan/casserole dish and brown meat. You may need to do this in two batches so that you do not over crowd the pan.
Once the meat is browned add the remaining flour from the bag to the pan and stir until all the pan juices are absorbed. Cook the flour out for approx. 3 to 5 minutes, stirring to ensure it doesn't burn.
Slowly add the chicken stock to the pan, stirring so that you don't get lumps. Cook over low heat until the sauce thickens. Add the soy sauce, Worcestershire sauce and herbs, stir through.
Add the vegetables back to the pan and stir thoroughly. Cover and place in 150C to 160C oven to bake for an hour and a half.
When ready stir through the fresh parsley and serve. I always add a nice slice of fresh bread to mop any of the sauce from the plate. Enjoy.