Creamed Sweetbreads Olivero Recipe
Do you want an easy to make but great in taste creamed sweetbreads olivero recipe? The creamed sweetbreads olivero can be considered the gem of the european cuisine. This creamed sweetbreads olivero recipe is sure to sweep you off your feet!
Ingredients
1 pound sweetbreads
1/2 cup sliced onion
1 medium clove garlic, minced
2 tablespoons butter or margarine
1 can (10 1/2 ounces) condensed cream of mushroom soup
1/3 cup milk
1/3 cup chopped canned tomatoes
1/4 cup sliced stuffed olives
Cooked rice
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.
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.
