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Dilled Veal and Vegetable Stew

  • 6servings
  • 271calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3, B9, C, P
MineralsCopper, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 3/4 pound(s) veal shoulder , cut up for stew 1 can(s) (14 1/2 oz) whole tomatoes in juice , coarsely chopped, undrained 12 small boiling onions , peeled, cut in half 8 ounce(s) baby carrots

  2. 1/4 cup(s) dry white wine

  3. 1/2 teaspoon(s) each pepper and minced garlic

  4. 1 can(s) (10 3/4 oz) condensed cream of mushroom soup

  5. 8 ounce(s) sliced mushrooms

  6. 1/4 cup(s) chopped fresh dill

Instructions Jump to Ingredients ↑

  1. John Uher Mix all ingredients except the mushroom soup, mushrooms and dill in a 4-qt or larger slow-cooker.

  2. Cover and cook on low 7 to 9 hours until veal and vegetables are tender.

  3. Stir in soup until blended. Add mushrooms; cover and cook on high 15 minutes, or until mushrooms are tender. Stir in dill. Serve over egg noodles.

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