1 pounds veal stew, cut into 1-inch cubes
pound Italian sausages cut into 1-inch pieces
3 tablespoons olive oil, divided
1 tablespoon butter
1 (10 -ounces) can condensed tomato soup
cup dry white wine
2 medium cloves garlic, minced
1 teaspoon Italian seasoning
1 (9-ounce) package frozen artichoke hearts
1 (8-ounce) package sliced fresh mushrooms
2 tablespoons diced pimentos
cup frozen peas
cup small pitted ripe olives
2 tablespoons drained capers
Melt butter with 1 tablespoon of the oil in a medium skillet over medium-high heat. When butter begins to foam, add mushrooms and saut until lightly browned, about 5 to 6 minutes; set aside.
In a Dutch oven, over medium-high heat, brown veal and sausages in 2 tablespoons of the oil. Reduce heat to low, adding soup, wine, water, garlic and Italian seasoning; cover and cook for 45 minutes, stirring occasionally. Add mushrooms, along with the rest of the ingredients, to the meat mixture; cook 15 minutes more, stirring once or twice. Serve over rice.
Makes 4 to 6 servings.
Peninsula Clarion © 2016. All Rights Reserved. | Contact Us