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| What You Need: |
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2 pounds veal cut in 1½-inch cubes
2 tablespoons com oil
1 can (10¾ ounces) condensed cream of mushroom soup
1/3 cup Chablis or other dry white wine
3 cups sliced onions
¼ teaspoon thyme leaves, crushed
¼ cup heavy cream
2 cups cooked noodles
Snipped parsley (for garnish)
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| How To Cook: |
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1. Lightly brown meat in oil in a large saucepan; add soup, wine, onions and thyme.
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2. Cover and cook over low heat 1½ hours, or until done, stirring occasionally.
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3. Stir in cream.
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4. Serve over noodles; garnish with parsley.
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