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Add a photoServings: 8
Ingredients
- 2 (4 1/2 ounce.) cans mushroom caps
- 4 tbsp. oil
- 1/2 c. onion, minced
- 2 cans condensed cream of mushroom soup
- 1 teaspoon oregano
- 3 pound veal, cut in 1" cubes
- 1/2 c. white wine
- 1 c. lowfat sour cream
Directions
- Drain mushrooms, reserving liquid, add in water to liquid to make 1 c.. Heat oil in large skillet and brown veal well. Add in measured liquid, onion, soup, wine and oregano. Bring to a boil. Reduce heat, cover and simmer about 1 hour or possibly till veal is tender. Cold and chill. Just before serving, stir in lowfat sour cream and the mushrooms and heat gently. Garnish with parsley and serve with warm cooked noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 8 servings | |
| Calories 324 | |
| Calories from Fat 178 | 55% |
| Total Fat 20.18g | 25% |
| Saturated Fat 5.82g | 23% |
| Trans Fat 0.18g | |
| Cholesterol 107mg | 36% |
| Sodium 678mg | 28% |
| Potassium 501mg | 14% |
| Total Carbs 8.08g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.94g | 2% |
| Protein 24.58g | 39% |
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