Rosy veal with artichokes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Veal in 1-1/2 inch cubes |
| 2 | tablespoons | Olive oil |
| 1 | can | Condensed tomato soup |
| ½ | cup | Water |
| ¼ | cup | Chablis or other white wine |
| 2 | Cloves garlic; minced | |
| 1 | pack | (9-oz) frozen artichoke hearts |
| ½ | pounds | Fresh mushrooms |
| 3 | ounces | Salami; cut in strips |
| ½ | cup | Drained; chopped pitted black olives |
| 1 | tablespoon | Drained capers |
Directions
In large, heavy skillet, brown veal cubes in oil. Add soup, water, wine & garlic; cover & cook over low heat 1 hour. Stir occasionally. Add remaining ingredients. Cook 15 minutes more & stir occasionally.
MRS J.F. (PAT) LOEFFLER
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .