Oven Veal Ragout

• 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

1. Brown veal, onion and garlic in oil in frypan over medium-high heat.
2. Drain fat.
3. Stir in soup, wine and oregano until smooth.
4. Add pepper and olives.
5. Pour into 2-qt.
6. (2 L) casserole.
7. Cover and bake at 375F for 30 minutes.
8. Uncover and stir.
9. Bake, uncovered, 10 minutes more or until veal is tender.
10. Serve over cooked rice.

olive oil, veal shoulder, onion, clove garlic, cream of chicken soup, white wine, oregano, red, black olives, rice

Taken from www.kraftrecipes.com/recipes/oven-veal-ragout-87349.aspx (may not work)