Yield: 4 Servings
|1½ pounds||Veal in 1-1/2 inch cubes|
|2 tablespoons||Olive oil|
|1 can||Condensed tomato soup|
|¼ cup||Chablis or other white wine|
|2 \N||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|
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, .