Yield: 4 Servings
Measure | 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 \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, .