| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Veal in 1-1/2 inch cubes |
| 2 | T | Olive oil |
| 1 | Condensed tomato soup | |
| 1/2 | c | Water |
| 1/4 | c | Chablis or other white wine |
| 2 | Cloves garlic, minced | |
| 1 | 9-oz frozen artichoke | |
| hearts | ||
| 1/2 | lb | Fresh mushrooms |
| 3 | oz | Salami, cut in strips |
| 1/2 | c | Drained, chopped pitted |
| black olives | ||
| 1 | T | Drained capers |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 434
Calories From Fat: 193
Total Fat: 21.7g
Cholesterol: 149.7mg
Sodium: 802.1mg
Potassium: 1261.6mg
Carbohydrates: 15.5g
Fiber: 6.9g
Sugar: 1.4g
Protein: 46g