Tested Recipes: Waterless Cooking for Better Meals, Better Health

by N.Y.) Tested Recipe Institute (New York

VEAL IN MUSHROOM SAUCE

1 pound veal stew meat

2 tablespoons fat

½ teaspoon salt

½ cup water

1 can condensed mushroom soup

1 4-oz. can sliced mushrooms

1. Cut veal into 1½-inch cubes. Melt fat over low heat in 2-quart saucepan. Brown veal slowly, stirring frequently.

2. Add salt and water. Cook, covered, over low heat until tender.

3. Stir in undiluted mushroom soup and drained sliced mushrooms. Heat thoroughly. If necessary, thin gravy with liquid from mushrooms. Serve in Rice Ring. Makes 4 servings.