Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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

Ingredients Nutrition

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

(1)
Most Helpful

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.

tara portee February 20, 2008

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