Swiss-Style Veal and Mushrooms Recipe
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Do you wish dinner could be ready when you got home? It takes just 10 minutes to "fix it" in the morning, then the slow cooker lets you "forget it" while it cooks all day.
Ingredients
- 1 3/4 cups Swanson® Chicken Stock
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Potato Soup
- 1 tsp. dried thyme leaves, crushed
- 1 1/2 lb. veal for stew
- 1 pkg. (8 ounces) sliced mushrooms
- 8 green onions, sliced (about 1 cup)
- 2 tbsp. all-purpose flour
- 1/4 cup water
- 1 cup shredded Swiss cheese (about 4 ounces)
- Hot cooked egg noodles
- Freshly ground black pepper
- Stir the stock, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender.
- Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
- Stir in the cheese. Serve over the noodles. Season with the black pepper.
- Veal for stew is a good way to enjoy veal for less. It's much less expensive than chops or tenderloin cuts and tastes wonderful in this recipe.
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