Gettysburg Veal Casserole

Ingredients

• 1/2 cup butter or margarine
• 4 lbs boneless veal (cut into 1 inch cubes)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

• 2 (10 1/2 ounce)  cream of mushroom soup, un diluted
• 3 cups sliced onions
• 1/4 teaspoon seasoning salt
• 1/8 teaspoon Tabasco sauce
• 1/4 dry white wine
• 1 cup sour cream
• hot cooked rice or egg noodles

Directions

1. 1

   Heat 1/4 butter in a large skillet. Brown veal in batches.

2. 2

   Remove to a deep roasting pan with a tight fitting cover.

3. 3

   Sprinkle veal with salt and pepper.

4. 4

   Spoon mushroom soup over top.

5. 5

   Heat 1/4 cup of butter in same skillet, add onions and saute' until golden.

6. 6

   Place onions on top of soup and veal mixture.

7. 7

   Add 1/4 cup of wine, seasoned salt, and tabasco to skillet; bring to a boil, scrapping browned bits on the bottom of the pan.

8. 8

   Pour over the onion.

9. 9

   Bake covered for 1 hr 20 minutes.

10. 10

    Remove cover and add sour cream, sprinkle with salt and pepper.

11. 11

    Stir gentlly.

12. 12

    Bake uncovered for 10 minutes.

13. 13

    Serve over rice or noodles.