Veal Mushroom Ragout With Fusilli

• 2 Tbsp. butter
• 1 lb. boneless veal shoulder
• 2 cups sliced mushrooms
• 2 onions, sliced
• 1 clove garlic, minced
• 1/2 cup dry red wine or chicken broth
• 1 1/2 tsp. dried basil leaves
• 1 can (10 oz) condensed cream of mushroom soup
• 4 cups cooked fusilli pasta, drained
• 1 Tbsp. minced, fresh parsley (optional)

1. Brown veal in butter in large frypan over medium-high heat.
2. Stir in mushrooms, onions and garlic.
3. Cook 3 minutes.
4. Add wine and basil.
5. Cover and simmer over low heat 30 minutes or until veal is tender.
6. Stir IN soup until well blended.
7. Serve over cooked pasta, top with parsley.

butter, veal shoulder, mushrooms, onions, clove garlic, red wine, basil, condensed cream, pasta, parsley

Taken from www.kraftrecipes.com/recipes/veal-mushroom-ragout-fusilli-87301.aspx (may not work)