Veal And Gravy
Tender veal slices baked in a creamy gravy made from Carnation milk, offering a comforting, savory dish perfect for family dinners and special occasions alike.
Ingredients
- 6 veal tenderloins
- 1 large can Carnation milk ⓘ
Instructions
- Season veal tenderloin slices with salt and pepper.
- Roll the seasoned slices in flour to coat evenly.
- Place the coated veal slices in a casserole dish.
- Pour the large can of Carnation milk over the veal.
- Cover the dish and bake in a preheated oven at 350°F (175°C) for approximately 1 hour.
- The dish will produce its own gravy during baking.
Tips & Substitutions
For extra flavor, consider marinating the veal in garlic and herbs for a few hours before cooking. If you don't have Carnation milk, you can substitute with whole milk or a mixture of heavy cream and water for a richer gravy. Use seasoned flour for coating to add more depth to the dish. Ensure the veal is tender by not overcooking it.
Serving Suggestions
Serve the veal and gravy over a bed of mashed potatoes or alongside rice to soak up the delicious sauce. Steamed green beans or a fresh salad make excellent sides to balance the richness of the dish. This meal is hearty enough to stand alone or can be paired with crusty bread for a complete experience.
Storage & Reheating
Store leftover veal and gravy in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of milk if needed to maintain moisture. Avoid microwaving too long, as it can dry out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Veal And Gravy contains roughly 34 calories, with 3g protein, 0g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare everything in advance and refrigerate the casserole before baking. Just allow extra baking time if starting from cold. It’s a great make-ahead meal for busy days or when entertaining, as it allows the flavors to meld beautifully.
What can I use instead of veal?
You can substitute veal with chicken or pork tenderloins for a different flavor profile. Just adjust the cooking time accordingly, as chicken may cook faster. For a vegetarian option, try using thick slices of eggplant or portobello mushrooms, though the gravy's consistency will differ.
How do I know when the veal is done cooking?
The veal is done when it reaches an internal temperature of 145°F (63°C). You can also check for doneness by cutting into a piece; it should be slightly pink in the center and juices should run clear. Avoid overcooking to keep it tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).