Veal Ragout
A simple dish that is great served over pasta or rice to catch all of the sauce. From Campbell's Easy Holiday Cooking.
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 1 1⁄2lbs veal, 1-inch cubes
- 10 3⁄4ounces cream of chicken and mushroom soup, this should read creamy chicken mushroom soup
- 1⁄2cup water
- 1⁄2cup dry white wine
- 1teaspoon lemon juice
- 1⁄2teaspoon dried rosemary
- 1⁄4teaspoon pepper
- 1⁄8teaspoon garlic powder
- 3
- 1
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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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