prep time
12 min
12 min
cook time
48 min
48 min
servings
4
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.
Veal shoulder is an inexpensive cut that tenderizes well with long, slow, moist heat cooking such as in stews.
WHAT'S FOR DINNER?
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Just pick what you’re in the mood for, and we’ll put delicious, healthy dinner ideas at your fingertips.
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