Mediterranean Veal Stew

1 pounds veal stew, cut into 1-inch cubes

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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

cup water

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.