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
1 tablespoon all-purpose flour
1 can (10 1/2 ounces) Chunky Creamy Mushroom Soup
1 cup frozen baby carrots or fresh carrots cut into sticks
1/2 cup fresh or frozen pearl onions
1/4 teaspoon dried thyme leaves, crushed
1 teaspoon lemon juice
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.
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