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Creamed Sweetbreads Olivero

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<p><a href="http://www.flickr.com/photos/saucesupreme/5348030599/">Image Credit</a></p>
Ingredients
  Sweetbreads 1 Pound
  Onion 1⁄2 Cup (8 tbs), sliced
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 2 Tablespoon
  Condensed cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  Milk 1⁄3 Cup (5.33 tbs)
  Chopped canned tomatoes 1⁄3 Cup (5.33 tbs)
  Sliced stuffed olives 1⁄4 Cup (4 tbs)
  Cooked rice 1 Cup (16 tbs)
Directions

In saucepan, combine 1 quart water, 1 teaspoon salt, and 1 tablespoon lemon juice.
Bring to a boil.
Add sweetbreads.
Cover; cook over low heat 20 minutes.
Drain; remove membrane.
Cut sweetbreads into cubes.
In saucepan, brown sweetbreads and cook onion and garlic in butter until onion is tender.
Add soup, milk, tomatoes, and olives.
Heat; stir now and then.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Interest: 
Everyday

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