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Swiss-Style Veal and Mushrooms

  • 4servings
  • 5minutes
  • 651calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B9, B12, E
MineralsCopper, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 3/4 cups Swanson® Chicken Stock

  2. 1 (10 3/4 ounce) can Campbell's® Condensed Cream of Potato Soup

  3. 1 teaspoon dried thyme leaves, crushed

  4. 1 1/2 pounds veal for stew

  5. 1 (8 ounce) package sliced mushrooms

  6. 8 green onions, sliced

  7. 2 tablespoons all-purpose flour

  8. 1/4 cup water

  9. 1 cup shredded Swiss cheese

  10. Hot cooked egg noodles

  11. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Stir the stock, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender.

  2. Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.

  3. Stir in the cheese. Serve over the noodles. Season with the black pepper.

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