Swiss-Style Veal and Mushrooms

Whether company is coming or a small Sunday family dinner is planned,
Swiss-Style Veal and Mushrooms says upscale and homey at the same time.
A slow-cooker makes it fuss-free.

Swiss-Style Veal and Mushrooms
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 7 hr. 5 min.

1 3/4 cups Swanson® Chicken Stock
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Potato Soup
1 teaspoon dried thyme leaves, crushed
1 1/2 pounds veal for stew
1 package (8 ounces) sliced mushrooms
8 green onions, sliced (about 1 cup)
2 tablespoons all-purpose flour
1/4 cup water
1 cup shredded Swiss cheese (about 4 ounces)
Hot cooked egg noodles
Freshly ground black pepper

1. 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.

2. 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.

3. Stir in the cheese. Serve over the noodles. Season with the black pepper.

/Tip*:*/ 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.

Makes: 4 servings (about 2 cups each).

Kitchen Clip
                              If veal isn't your thing, use beef stew meat in this recipe
instead. Garnish with chopped fresh parsley; or if you have extra green
onions, slice them on a diagonal and sprinkle over each serving.
Received on Sun Feb 21 17:28:16 2010