Veal Ragout

Recipe by lazyme
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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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