VEAL RAGOUT

Veal Ragout image

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

Provided by lazyme

Categories Veal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 353, Fat 18.5, SaturatedFat 5.7, Cholesterol 139.5, Sodium 174.3, Carbohydrate 6.1, Fiber 1.6, Sugar 2.7, Protein 33.9

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