Ask the butcher to grind the meat twice to achieve the best texture for these moist and tasty patties. They can be prepared a day ahead and reheated just before serving.
1-1/2 pounds ground veal
1 cup dry bread crumbs
1 cup evaporated milk
2 eggs, slightly beaten
1 medium-size onion, chopped
1 tablespoon minced parsley
1 tablespoon minced celery
salt and pepper to taste
3 tablespoons solid vegetable shortening
1 can (10-3/4 ounces) condensed cream of mushroom soup plus 1 can water
1 teaspoon curry powder
2 tablespoons butter
16 ounces mushrooms, sliced
In a large bowl, combine the veal, bread crumbs, evaporated milk, eggs, onion, parsley, celery, and salt and pepper. Shape into 8 patties or 16 balls. Melt the shortening in a large pot. Add the meat and cook until browned. Drain off excess fat.
Mix together the soup, water, and curry powder and pour the mixture over the meat. Cover and simmer over medium-low heat for about 40 minutes.
Meanwhile, melt the butter in a large frying pan over medium heat. Add the mushrooms and saute until golden. Add the sauteed mushrooms to the veal mixture. Add a little water if the sauce is too thick.
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