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Categories:
ground veal cream of mushroom soup mustard onion flakes salt garlic black pepper ground cinnamon ground cloves parsley flakes
Viewed: 33 - Published at: 8 years agoIngredients
- 1 lb ground veal
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 tablespoon Dijon mustard
- 1/4 cup dried onion flakes
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon dried parsley flakes
Method
- This is a quick and easy version of the original recipe for Cretons.
- Simply place the veal into a 2-quart saucepan.
- Add all the ingredients at one time, plus one can of water as suggested on the soup can.
- Mix well and cook uncovered on the stovetop over a very low flame until all the liquid is absorbed and mixture is very thick in consistency; approximately 3 hours.
- Cool slightly and pour into individual covered plastic containers and chill overnight.
- This can be frozen for freshness and defrosted easily.
