Veal Ragout
- 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
- In 4-quart Dutch oven over medium-high heat, in hot oil, cook half of the veal until browned, stirring often.
- Remove; set aside.
- Repeat with remaining veal.
- Pour off fat.
- In same Dutch oven, combine soup, water, wine, lemon juice, rosemary, pepper and garlic powder; add carrots.
- Heat to boiling.
- Return veal to Dutch oven.
- Reduce heat to low.
- Cover; cook 45 minutes, stirring occasionally.
- Uncover; add mushrooms.
- Cook 15 minutes or until slightly thickened and veal is fork-tender, stirring occasionally.
- If desired, garnish with fresh parsley.
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Reviews
-
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.
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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