| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Veal in 1-1/2 inch cubes |
| 2 |
tb |
Olive oil |
| 1 |
cn |
Condensed tomato soup |
| 1/2 |
c |
Water |
| 1/4 |
c |
Chablis or other white wine |
| 2 |
|
Cloves garlic; minced |
| 1 |
pk |
(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 |
tb |
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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