Veal Ragout

Name: Veal Ragout
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

11 ingredients

12 steps

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

Directions

1

In 4-quart Dutch oven over medium-high heat, in hot oil, cook half of the veal until browned, stirring often.
2

Remove; set aside.
3

Repeat with remaining veal.
4

Pour off fat.
5

In same Dutch oven, combine soup, water, wine, lemon juice, rosemary, pepper and garlic powder; add carrots.
6

Heat to boiling.
7

Return veal to Dutch oven.
8

Reduce heat to low.
9

Cover; cook 45 minutes, stirring occasionally.
10

Uncover; add mushrooms.
11

Cook 15 minutes or until slightly thickened and veal is fork-tender, stirring occasionally.
12

If desired, garnish with fresh parsley.