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VENETIAN VEAL CASSEROLE

This is from Betty M.

Dough (crust):

  • 1 1/2 Cup Flour
  • 1 teaspoon Garlic Salt
  • 1 teaspoon Oregano
  • 1/4 Cup Grated Parmesan Cheese
  • 1/2 Cup Butter
  • 4 - 5 Tablespoons Cold Water
Meat Filling:
  • 1 Lb. Veal Steak (cut up bite size)
  • 1/2 Cup Flour
  • 1/4 Cup Butter
  • 16 oz. Can Tomatoes
  • 8 oz. Can Tomato Sauce
  • 1/4 Cup Chopped Onion
  • 3 Tablespoons Grated Parmesan Cheese
  • 1 Tablespoon Sugar
  • 1 teaspoon Basil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Garlic Salt
  • 1/2 teaspoon Oregano
  • 1/8 teaspoon Black Pepper
  • 4 Slices Cheddar Cheese

Dough:
Blend dough ingredients and roll out 2/3 of it to fit a 9"x11" casserole dish.
Meat Filling:
Melt Butter in a pan and brown Meat coated in Flour.
Add rest except cheese
Cover and simmer for 30 minutes.
Put in casserole dish and top with Cheese.
Cut remaining dough into fun shapes and place on top.
Bake at 400 degrees F for 30 - 35 minutes.
Serves 6.

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