Title: Bulgarian Veal Casserole
Categories: Bulgarian Casserole
Yield: 1 Servings

1		Clove garlic
3	tb	Butter
8	md	Onion -- sliced thin
1	md	Hot chili peppers
3	lb	Veal cubes
2	tb	Fennel -- chopped fine
		Salt
		Pepper
1/2	c	Sour cream
4	lg	Carrots -- cut in quarters
12	md	Mushrooms
2	md	Tomatoes
		Beef/veal broth
		Parsley

Rub the casserole well with the garlic clove. In it, heat the butter, and add the 8 onions, separating the rings before placing them in the casserole. Stir in the meat and the hot pepper (should be a hot green type, but cherry peppers will do), the chopped fennel and salt and pepper to taste. Cover and cook gently over low heat, stirring frequently, until the juices are absorbed. Add the room-temperature sour cream and simmer for about 7 minutes, stirring constantly. Scrape the carrots and cut in quarters, and add them to the pot. Add the mushrooms. Peel, seed and quarter the tomatoes, and add them at this time. Add hot beaf or veal stock (or beef/chicken, 50:50) to cover. Cover the casserole tightly and cook until the meat is tender. Serve topped with a generous sprinkling of parsley.

Recipe By : Gourmet Magazine, January, 1968

From: Art Simon date: Sun, 08 Feb 1998 13:46:01 ~0600

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