Swiss-Style Veal and Mushrooms
Recipe by Campbell's Kitchen from allrecipes.com
Dinner 7 Hr. 15 Mins.
Ingredients
4
4 servings
- •1 ¾ cups Swanson® Chicken Stock
- •1 (10.75 ounce) can Campbell's® Condensed Cream of Potato Soup
- •1 teaspoon dried thyme leaves, crushed
- •1 ½ pounds veal for stew
- •1 (8 ounce) package sliced mushrooms
- •8 green onions, sliced
- •2 tablespoons all-purpose flour
- •¼ cup water
- •1 cup shredded Swiss cheese
- •Hot cooked egg noodles
- •Freshly ground black pepper
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 651
- Carbohydrate: 60g
- Fat: 21g
- Fiber: 5g
- Protein: 53g
- Sugar: 4g
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