prep time
12 min

cook time
48 min

servings
4

WHAT YOU'LL NEED


prepared Minute Rice^® instant white rice
2 2/3 cups (650 mL)
2 tbsp (30 mL)		olive oil
1 lb (500g)		veal shoulder, cut into thin strips
1		onion, thinly sliced
1		clove garlic, minced
1 can (10 oz/284 mL)		cream of chicken soup
1/3 cup (75 mL)		dry white wine or chicken broth
1½ tsp (7.5 mL)		dried oregano leaves
1		red or green pepper, cut into strips
½ cup (125 mL)		pitted black olives

INSTRUCTIONS

Step 1: Brown veal, onion and garlic in oil in frypan over medium-high heat. Drain fat. Stir in soup, wine and oregano until smooth

Step 2: Add pepper and olives. Pour into 2-qt. (2 L) casserole. Cover and bake at 375°F(170°C) for 30 minutes. Uncover and stir. Bake, uncovered, for 10 minutes more or until veal is tender

Step 3: Serve over cooked rice

Cooking Know-How:
Veal shoulder is an inexpensive cut that tenderizes well with long, slow, moist heat cooking such as in stews.