Veal Ragout - cooking recipe

Ingredients

2 tablespoons olive oil
1 1/2 lbs veal, 1-inch cubes
10 3/4 ounces cream of chicken and mushroom soup, this should read creamy chicken mushroom soup
1/2 cup water
1/2 cup dry white wine
1 teaspoon lemon juice
1/2 teaspoon dried rosemary
1/4 teaspoon pepper
1/8 teaspoon garlic powder
3 medium carrots, sliced
1 cup mushroom, halved

Preparation

In 4-quart Dutch oven over medium-high heat, in hot oil, cook half of the veal until browned, stirring often.
Remove; set aside.
Repeat with remaining veal.
Pour off fat.
In same Dutch oven, combine soup, water, wine, lemon juice, rosemary, pepper and garlic powder; add carrots.
Heat to boiling.
Return veal to Dutch oven.
Reduce heat to low.
Cover; cook 45 minutes, stirring occasionally.
Uncover; add mushrooms.
Cook 15 minutes or until slightly thickened and veal is fork-tender, stirring occasionally.
If desired, garnish with fresh parsley.