Veal Stew Recipe
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.
Ingredients
| 1 pound veal for stew, cut into 1/2-inch pieces | ||
| All purpose flour | 1 Tablespoon | |
| Mushroom | 1 Can (10oz) | |
| Frozen carrots | 1 Cup (16 tbs) | |
| Pearl onions | 1/2 Cup (16 tbs), frozen | |
| Dried thyme leaves | 1/4 Teaspoon, crushed | |
| Lemon juice | 1 Teaspoon | |
Directions
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.
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.
Chef
