Rosy veal with artichokes

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.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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