Fine casserole for home meals or to tote to covered dish suppers
½lb. fresh mushrooms, sliced
2tblsp. butter or regular margarine
1½lbs. boneless veal, cut in ½ X ½ X 1″ strips
¼c. butter or regular margarine
1green pepper, cut in strips
1onion, thinly sliced
1½c. chicken broth
1½c. processed rice, cooked (about 6c.)
⅓c. sliced pimiento-stuffed olives
Brown mushrooms in 2tblsp. butter. Remove from skillet and reserve.
Combine flour, salt, pepper and paprika in paper bag. Shake veal in seasoned flour and brown in ¼ c. butter along with minced garlic. Add green pepper, onion and 1 c. chicken broth; cover and simmer 30 minutes, or until veal is tender.
Blend remaining ¼ c. chicken broth with 3tblsp. flour from paper bag. (If not enough seasoned flour is left, add enough flour to make 3tblsp.) Add to veal mixture and cook, stirring until thickened. Add mushrooms to veal. Serve over hot rice, cooked by package directions, with sliced pimiento-stuffed olives folded into the rice.