A hearty and creamy stew featuring tender veal and earthy mushrooms, served over noodles for a comforting meal.
Ingredients
4 cups beef broth
1 can cream of mushroom soup
1 tablespoon fresh thyme
2 pounds veal
8 ounces mushrooms
4 stalks green onions
2 tablespoons all-purpose flour
2 tablespoons water
1 cup cheddar cheese
to taste black pepper
Method
In a large slow cooker, mix together the broth, cream of mushroom soup, fresh thyme, diced veal, sliced mushrooms, and chopped green onions. Cover and set to LOW, allowing it to simmer for 7 to 8 hours until the veal is tender and easily shredded.
In a separate bowl, combine the flour and water, stirring until smooth. Pour this mixture into the slow cooker, increase the setting to HIGH, cover again, and let it cook for an additional 5 minutes until the stew thickens and begins to bubble.
Stir in the cheese until it's fully melted and the mixture becomes creamy. Serve the hearty stew over a nest of noodles, and finish with a sprinkle of freshly cracked black pepper.
