Quick and Easy Veal Stew
1 pound cubed veal
cooking oil
1/4 cup chopped onion
1 can (10 1/2 ounces) cream of mushroom soup
3/4 cup water
3/4 cup matchstick carrots
1 1/2 cups sliced celery, about 1/2 inch slices
1 cup frozen cut green beans
1 teaspoon salt
1/2 teaspoon pepper
hot cooked rice
Heat cooking oil in a heavy skillet; brown cubed veal, turning to brown all
sides. Add 1/4 cup chopped onion. Cook until golden brown. Add soup and water;
blend well. Simmer for 40 minutes. Add carrot sticks, celery, and green beans.
Add salt and pepper. Cover and simmer for 20 minutes, until meat and vegetables
are tender. Serve veal stew over hot cooked rice, with soy sauce on the side.
Veal stew serves 6.