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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A simple dish that is great served over pasta or rice to catch all of the sauce. From Campbell's Easy Holiday Cooking. Ingredients:
2 tablespoons olive oil |
1 1/2 lbs veal, 1-inch cubes |
10 3/4 ounces cream of chicken and mushroom soup, this should read creamy chicken mushroom soup |
1/2 cup water |
1/2 cup dry white wine |
1 teaspoon lemon juice |
1/2 teaspoon dried rosemary |
1/4 teaspoon pepper |
1/8 teaspoon garlic powder |
3 medium carrots, sliced |
1 cup mushroom, halved |
Directions:
1. In 4-quart Dutch oven over medium-high heat, in hot oil, cook half of the veal until browned, stirring often.
2. Remove; set aside.
3. Repeat with remaining veal.
4. Pour off fat.
5. In same Dutch oven, combine soup, water, wine, lemon juice, rosemary, pepper and garlic powder; add carrots.
6. Heat to boiling.
7. Return veal to Dutch oven.
8. Reduce heat to low.
9. Cover; cook 45 minutes, stirring occasionally.
10. Uncover; add mushrooms.
11. Cook 15 minutes or until slightly thickened and veal is fork-tender, stirring occasionally.
12. If desired, garnish with fresh parsley.
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