Yield: 6 to 8 servings
Mix together the soup, water, and curry powder and pour the mixture over the meat. Cover and simmer over medium-low heat for about 40 minutes.
Meanwhile, melt the butter in a large frying pan over medium heat. Add the mushrooms and saute until golden. Add the sauteed mushrooms to the veal mixture. Add a little water if the sauce is too thick.
In this issue: Summer Off the Beaten Path
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