|Veal||1 Pound, cut into 1/2-inch pieces (For Stew)|
|All purpose flour||1 Tablespoon|
|Chunky creamy mushroom soup||10 1⁄2 Ounce (1 Can)|
|Frozen baby carrots/Fresh carrots||1 Cup (16 tbs), cut into sticks|
|Pearl onions||1⁄2 Cup (8 tbs) (Fresh Or Frozen)|
|Dried thyme leaves||1⁄4 Teaspoon, crushed|
|Lemon juice||1 Teaspoon|
|Chunky creamy mushroom soup||10 1⁄2 Ounce|
In 3-quart microwave-safe casserole, stir together veal and flour.
Cover with lid; microwave on HIGH 5 minutes or until veal is no longer pink, stirring once during cooking.
Stir soup into meat mixture until smooth.
Stir in carrots, onions and thyme.
Cover; microwave at 50% power 25 minutes or until veal is tender, stirring 3 times during cooking.
Stir in lemon juice.
Let stand, covered, 5 minutes.
Serving size: Complete recipe
Calories 1388 Calories from Fat 684
% Daily Value*
Total Fat 77 g118.6%
Saturated Fat 25.9 g129.5%
Trans Fat 0 g
Cholesterol 360 mg120%
Sodium 4344.7 mg181%
Total Carbohydrates 72 g24.1%
Dietary Fiber 4.9 g19.8%
Sugars 17.5 g
Protein 97 g193.7%
Vitamin A 390.5% Vitamin C 13.2%
Calcium 23.6% Iron 56.1%
*Based on a 2000 Calorie diet