|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.