Veal Ragout

A simple dish that is great served over pasta or rice to catch all of the sauce. From campbell's easy holiday cooking.

In 4-quart dutch oven over medium-high heat , in hot oil , cook half of the veal until browned , stirring often.

Remove.

Set aside.

Repeat with remaining veal.

Pour off fat.

In same dutch oven , combine soup , water , wine , lemon juice , rosemary , pepper and garlic powder.

Add carrots.

Heat to boiling.

Return veal to dutch oven.

Reduce heat to low.

Cover.

Cook 45 minutes , stirring occasionally.

Uncover.

Add mushrooms.

Cook 15 minutes or until slightly thickened and veal is fork-tender , stirring occasionally.

If desired , garnish with fresh parsley.

olive oil, veal, cream of chicken and mushroom soup, water, dry white wine, lemon juice, dried rosemary, pepper, garlic powder, carrots, mushroom