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Dave's Garden Cookbook: Almond Veal Imperial

The 2001 Dave's Garden Cookbook

Almond Veal Imperial

By eyesoftexas

Category: Veal

2 lbs. veal, cut into 1-inch cubes
2 Tbsp. oil
1 tsp. salt
2 c. chopped celery
1/4 c. chopped green pepper
1/2 c. chopped onion
1/4 c. pimento
1 (4oz) can mushrooms
1 (10 oz) can Golden cream of mushroom soup
1/4 c. soy sauce
1/2 c. water
1 (8 oz.) pkg. noodles, cooked
1/2 c. sour cream
1/2 c. sliced almonds

Brown veal in hot oil; drain. Add salt, celery, green pepper, onion, pimento, mushrooms with their liquid, mushroom soup, soy sauce, and water; cover tightly and simmer for 45 minutes. Combine noodles and sour cream with veal mixture. Place in greased 2 1/2 qt. casserole; top with almonds. Bake at 325 degrees for 30 minutes. Yield: 6-8 servings.

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