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Veal and Pepper Casserole

 
It is very hard these days to find a good Italian restaurant that is not a chain.  One where they have home cooked meals from scratch and specials that vary from day to day.  We have one that is not too far from our house that we frequent quite often.  Our daughter works there as a hostess and bus girl when she is home from college.  This restaurant is originally from the college town where Hubby and I went to school and a family favorite for years. They have since opened a smaller store front spot near our house and it continues to please diners on a regular basis.
 
But long before our local spot showed up there was another family restaurant in the city, Enrico’s,  that was a popular spot to dine. I remember vaguely going there a couple of times when I was much younger with my parents.  My husband has stronger memories since Enrico’s was close to where he grew up.   It has since closed and the building is gone but the memories of the dishes that come out of that kitchen live on.  Hubby found their Veal Casserole Recipe on a nostalgia page while surfing my Facebook page and we decided to give it a try.
 
 

 

Veal and Pepper Casserole

Ingredients

 
1 pound veal stew meat (or veal scallops) cut into 1 inch cubes
2 tablespoons oil
2 cloves garlic, minced or chopper
1 green pepper, cut up
8 oz. of mushrooms
2 tablespoons Sherry Wine
1/2 cup chicken stock
1 table spoon grated Parmesan cheese 
 
Topping:
Mozzarella Cheese and fresh parsley
 

Directions

Heat oil in a skillet or pan.  Add garlic and cook to a golden color (no more than golden).  Add meat and brown over medium heat.  When meat is browned, add Sherry, mushrooms and peppers, mixing well.  Add Chicken Stock and grated Parmesan cheese; mix and stir 2 minutes more. 
 
When meat is cooked, place in a casserole dish.  Top with shredded mozzarella cheese and broil until cheese melts, no more.  Top with parsley and serve.
 
 
 
 
 
 
 
 
 

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