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  Added: Sep 26, 2007  •  Visited (537)  •  Print version Print this recipe (48)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Veal Stew
What You Need:
  • 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)

  • How To Cook:
    1. Lightly brown meat in oil in a large saucepan; add soup, wine, onions and thyme.

    2. Cover and cook over low heat 1½ hours, or until done, stirring occasionally.

    3. Stir in cream.

    4. Serve over noodles; garnish with parsley.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » France
    Main Ingredient » Meat & Poultry » Veal
    Main Ingredient » Pasta » Noodle
    Main Ingredient » Vegetables » Onion
    Dish » Stew

     





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