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Veal Stew

American.foodie's picture
This veal stew is a simple and easy stewed veal reicpe. Cooked with creamy mushroom soup along with vegetables, it is flavored with thyme. With a dash of added lemon juice to finish it off, it is best served hot over rice or with bread rolls.
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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