Company-Special Veal

Preparation info

  • Difficulty


  • Serves


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Fine casserole for home meals or to tote to covered dish suppers


  • ½ lb. fresh mushrooms, sliced
  • 2 tblsp. butter or regular margarine
  • ½ c. flour
  • tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. paprika
  • lbs. boneless veal, cut in ½ X ½ X 1″ strips
  • ¼ c. butter or regular margarine
  • 1 clove garlic, minced
  • 1 green pepper, cut in strips
  • 1 onion, thinly sliced
  • c. chicken broth
  • c. processed rice, cooked (about 6 c.)
  • c. sliced pimiento-stuffed olives


  • Brown mushrooms in 2 tblsp. 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 3 tblsp. flour from paper bag. (If not enough seasoned flour is left, add enough flour to make 3 tblsp.) 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.