Creamy Veal and Mushrooms

1 1/4 Lbs. Lean Boneless Veal
Watkins Cooking Spray
2 Cups Prepared Watkins Beef Soup Base Broth
1/4 Cup Dry White Wine or Water
1/2 teas. Watkins Thyme
1/4 teas. Salt
1 Watkins Bay Leaf
8 Oz. Pearl Onions, peeled, or 2 Cups Frozen Small Whole Onions
8 Oz. Small Whole Mushrooms (3 Cups)
1/3 Cup All-Purpose Flour
1/8 teas. Watkins Ground Nutmeg
3 Cups Hot Cooked Noodles
1 Tbsp. Lemon Juice

Trim separable fat from veal; cut veal into 1 inch pieces. Spray a 3 quart saucepan with Watkins cooking spray. Preheat saucepan over medium heat. Brown veal, half at a time, in a hot saucepan. Return all veal to saucepan. Add beef broth, wine or water, thyme, salt, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Halve any large fresh pearl onions. Stir fresh or frozen onions and mushrooms into veal mixture. Return to boiling; reduce heat. Cover and simmer for 15 minutes more or till onions and mushrooms are tender. Combine evaporated skim milk, flour, and nutmeg. Add to veal mixture. Cook and stir till thickened and bubbly. Cook and stir for 1 more minute. Remove from heat. Discard bay leaf. Stir in noodles and lemon juice. Makes 6 servings.

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