Veal and Noodle Casserole recipe:

1. Melt 2 tbsp. butter in a skillet.
2. Add meat and lightly brown on all sides, turning occasionally.
3. Add enough water to mushroom liquid to make 2 cups.
4. Pour the liquid over the meat.
5. Add onion, bouillon cube, marjoram, 3/4 tsp. salt and pepper.
6. Mix well.
7. Cover and cook over low heat, stirring occasionally, for 1 hour or until tender.
8. Blend in a bowl the following: sour cream, flour  and 1/2 tsp salt.
9. Add meat and gravy, mix well.
10. Gently fold in the noodles.
11. Melt the remaining tbsp. butte in a skillet.
12. Add and lightly brown the sliced mushrooms.
13.  Fold into veal-sour cream mixture.
14. Pour into 2-qt casserole.
15. Bake in a moderate oven (350°F) for 20 to 30 minutes until bubble at sides.

List of ingredients required:

• 3 tbsp. butter.
• 1 1/2 tbsp. lean veal, cut in 1 1/2 inch cubes.
• Water.
• 6 tbsp. canned mushroom liquid.
• 1 beef bouillon cube.
• 1/4 tsp. ground marjoram.
• 1 1/4 tsp. salt.
• 1/6 tsp. ground pepper.
• 2 cups sour cream.
• 2 tbsp. flour.
• 8-oz. pkg. broad egg noodles.
• 3/4 cup drained, canned sliced mushrooms.

1. Cut 1 1/2 pounds veal into 2-inch cubes.
2. In a heavy skilled, brown the veal in 3 tablespoons olive oil.
3. Drain the cubes.
4. Put them in a braising kettle.
5. In the fat remaining in the skillet, brown lightly 1 onion, chopped and 1 clove garlic, crushed.
6. Stir in 1 tablespoon flour and add 2 cups chicken or veal stock.
7. Add 3 large ripe tomatoes, peeled, seeded and coarsely chopped, the juice of 1/2 lemon, a pinch of Orégano and salt and pepper to taste.
8. Cover the kettle.
9. Simmer the mixture slowly for 1 hour.
10. In a saucepan sauté in butter 12 whole mushrooms for 3 or 4 minutes.
11. Add them to the kettle.
12. Cook the stew 1/2 hour more, until the meat is tender.
13. Turn the stew into a serving dish.
14. Sprinkle it with chopped parsley and garnish it with triangular croutons sautéed in butter.
15. Serve the stew with fluffy rice or baked potatoes and a mixed green salad.

List of ingredients required:

• 1 1/2 pounds veal.
• 3 Tablespoons olive oil.
• 1 Onion, chopped.
• 1 Clove of garlic, crushed.
• 3 Large ripe tomatoes, peeled, seeded and coarsely chopped.
• Juice of 1/2 lemon.
• Pinch of Orégano.
• Butter.
• 12 Whole mushrooms.
• Chopped parsley.
• Triangular croutons.
• Fluffy rice or baked potatoes.
• Mixed green salad.

1. Place 1 pound veal knuckle in a large soup kettle.
2. Add 1 1/2 pounds lean brisket.
3. Add 1 beef knuckle.
4. Add 4 chicken feet, cleaned and skinned.
5. Add 2 leeks.
6. Add 1 large onion stuck with 2 cloves.
7. Add 2 stalks of celery with the leaves.
8. Add 3 sprigs  parsley.
9. Add 6 peppercorns.
10. Add 3 quarts cold water.
11. Bring slowly to a boil.
12. Remove the scum as it accumulates on the surface.
13. Simmer gently for 1 hour.
14. Add 2 teaspoons salt.
15. Continue to simmer for another hour or until the meat is tender.
16. Correct the seasoning.
17. Strain the broth through a fine sieve.
18. Cool, remove the fat and reheat or store in the refrigerator for later use.

List of ingredients required:

• 1 pound veal knuckle.
• 1 1/2 pounds lean brisket.
• 1 beef knuckle.
• 4 chicken feet, cleaned and skinned.
• 2 leeks.
• 1 large onion.
• 2 cloves.
• 2 stalks celery with the leaves.
• 3 sprigs parsley.
• 6 peppercorns.
• 3 quarts cold water.
• 2 teaspoons salt.