Adeline’s Rice and Veal Steak is a hearty and savory casserole that combines tender veal with aromatic vegetables and rice. This one-dish meal is a testament to the simplicity and depth of flavors that can be achieved with minimal ingredients, making it perfect for a comforting family dinner.
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Adeline’s Rice and Veal Steak
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Vintage Recipe Box 400 comes to us from Chalfont, Bucks County, Pennsylvania.
It is a large white metal box that measures 12” D x 5.5” W x 4” H and has a metal tag that says “American Home Menu Maker.” According to my research, the box was sold in multiple colors for $1 and included 212 “basic recipes” for an additional $.50. (See the image below, which is an order form to purchase the box.)
At this time, we do not know anything about the history of the box. We do show that this box came to us with another box, but at this time, we are not sure if the same person owned them or if the eBay seller grouped them.
View all the vintage recipes from Vintage Recipe Box 400. Click here to view all the Vintage Recipe Boxes we have published in our collection.
Food History
Casseroles have been a staple in many cultures due to their convenience and the ability to blend various ingredients into a flavorful dish. Veal, a meat prized for its delicate texture and flavor, pairs exceptionally well with the robust tastes of tomatoes, onions, and peppers, creating a balanced and satisfying dish.
Recipe Discussion
This recipe begins by searing veal steak to lock in the flavors, then placing it in a well-greased casserole dish as the foundation of the meal. Rice is washed and spread over the meat, absorbing the juices as it cooks. Slices of tomato, onion, and green pepper are layered next, adding freshness, color, and additional flavors to the dish. The casserole is then covered with boiling water, which helps cook the rice and vegetables while keeping the veal moist and tender. Baked slowly at a low temperature, the ingredients meld together to create a richly flavored and comforting meal.
Serving Suggestions
Serve Adeline’s Rice and Veal Steak hot from the oven, ideally accompanied by a simple side salad or steamed green vegetables to balance out the meal. For a heartier option, a crusty bread would be perfect for sopping up the flavorful juices.
Preparation Tips
- Searing the Veal: Ensure the veal steak is seared on high heat quickly to develop flavor without cooking it through, as it will cook further in the oven.
- Layering: Arrange the tomatoes, onions, and peppers evenly to ensure each serving gets a good mix of flavors and textures.
- Water Addition: Add enough boiling water to cover the rice and vegetables, which helps cook everything evenly without drying out.
Adeline’s Rice and Veal Steak Recipe
Adeline's Rice and Veal Steak
Ingredients
- 1 pound veal steak cut 3/4" thick
- 1/2 cup rice
- 1 large or 2 medium size tomatoes
- 1 medium size Spanish onion
- 2 green peppers
- 1 1/2 teaspoon salt
Instructions
- Place seared boned veal steak in bottom of well greased Pyrex casserole
- Wash rice and spread over meat. Add 1 1/2 teaspoons salt.
- Cut tomato into four thick slices and place on rice
- Then put thick onion slice and 1/2 a slashed pepper on each tomatoes slice
- Cover with boiling water and put lid on Pyrex dish.
- Bake for 1 1/2 hours at 300 degrees
Adeline’s Rice and Veal Steak is a wonderful dish that brings comfort and a touch of elegance to your dining table. It’s a fulfilling meal that showcases how simple ingredients, when cooked together, can transform into a dish full of deep and satisfying flavors.