Gettysburg Veal Casserole - cooking recipe

Ingredients

1/2 cup butter or 1/2 cup 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

Preparation

Heat 1/4 butter in a large skillet. Brown veal in batches.
Remove to a deep roasting pan with a tight fitting cover.
Sprinkle veal with salt and pepper.
Spoon mushroom soup over top.
Heat 1/4 cup of butter in same skillet, add onions and saute' until golden.
Place onions on top of soup and veal mixture.
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.
Pour over the onion.
Bake covered for 1 hr 20 minutes.
Remove cover and add sour cream, sprinkle with salt and pepper.
Stir gentlly.
Bake uncovered for 10 minutes.
Serve over rice or noodles.