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🍽️ Crispy Veal and Onion Casserole

658 kcal · 30 min · 4 servings

Ingredients

• 600 g onions
• 800 g veal
• salt
• pepper (from the mill)
• butter (for the dish)
• 150 ml meat broth
• 2 bay leaves
• 200 ml sour cream
• 200 g Gouda (1 piece)
• 1 pinch freshly ground nutmeg

Instructions

1. 1. Peel the onions.
2. 2. Cut the onions into thick rings.
3. 3. Rinse the veal under running water.
4. 4. Pat the meat dry with a kitchen towel.
5. 5. Cut the veal into slices about 3 centimeters thick.
6. 6. Season the meat slices with salt and pepper.
7. 7. Grease a large baking dish with some fat.
8. 8. Place the meat slices in the dish in an overlapping pattern.
9. 9. Distribute the onion rings between the meat slices.
10. 10. Pour the broth over the meat and onions.
11. 11. Add the bay leaves to the dish.
12. 12. Preheat the oven to 180 degrees (convection 160 degrees or gas level 2 to 3).
13. 13. Place the casserole dish in the preheated oven.
14. 14. Bake the casserole for 20 to 25 minutes.
15. 15. Grate the cheese finely while the casserole is baking.
16. 16. Mix the grated cheese with the sour cream.
17. 17. Season the cheese-cream mixture with a pinch of nutmeg.
18. 18. Take the casserole dish out of the oven briefly.
19. 19. Pour the cheese-cream mixture evenly over the casserole.
20. 20. Place the dish back in the oven.
21. 21. Bake the casserole for another 10 minutes.
22. 22. Remove the casserole when the surface is golden brown.
23. 23. Serve the casserole warm.

Nutrition per serving

• kcal: 658
• Protein: 51 g · Fett/Fat: 46 g · Carbs: 9 g