Veal Ragout

Submitted by lazyme

"A simple dish that is great served over pasta or rice to catch all of the sauce. From Campbell's Easy Holiday Cooking."

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Serves: 4

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.

Reviews

[tara portee]

I had gotten some veal on sale and was in search of a slow cooker recipe to use it in. I typically don't use canned soups in my cooking, but due to a time crunch, I dedied to go ahead and give this a try. I was pleasantly surprised. The only thing I did differently was to added some large chunks of potato. It was a really tasty meal all in one pot. The soup didn't make it seem too "processed" I guess the wine helped.