Ingredients
1 ¾ cup Swanson® Chicken Stock
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Potato Soup
1 tsp dried thyme leaves, crushed
1 ½ lb veal for stew
1 package (8 ounces) sliced mushrooms
8 green onion, sliced (about 1 cup)
2 Tbsp all-purpose flour
¼ cup water
1 cup shredded Swiss cheese (about 4 ounces)
hot cooked egg noodles
Freshly ground black pepper
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Potato Soup
1 tsp dried thyme leaves, crushed
1 ½ lb veal for stew
1 package (8 ounces) sliced mushrooms
8 green onion, sliced (about 1 cup)
2 Tbsp all-purpose flour
¼ cup water
1 cup shredded Swiss cheese (about 4 ounces)
hot cooked egg noodles
Freshly ground black pepper
Directions
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.
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.
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