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olive oil veal shoulder onion clove garlic cream of chicken soup white wine oregano red black olives rice
Viewed: 13 - Published at: 3 years agoIngredients
- 2 Tbsp. olive oil
- 1 lb. veal shoulder, cut into thin strips
- 1 onion, thinly sliced
- 1 clove garlic, minced
- 1 can (10 oz) Aylmer Cream of Chicken Soup
- 1/3 cup dry white wine or chicken broth
- 1 1/2 tsp. dried oregano leaves
- 1 red or green pepper, cut into strips
- 1/2 cup pitted black olives
- 2 2/3 cups prepared Minute Rice Brand Rice
Method
- Brown veal, onion and garlic in oil in frypan over medium-high heat.
- Drain fat.
- Stir in soup, wine and oregano until smooth.
- Add pepper and olives.
- Pour into 2-qt.
- (2 L) casserole.
- Cover and bake at 375F for 30 minutes.
- Uncover and stir.
- Bake, uncovered, 10 minutes more or until veal is tender.
- Serve over cooked rice.
