1 lb. veal stew meat
2 tbsp. fat
1/2 tsp. salt
1/2 c. water
1 can condensed mushroom soup
1 (4 oz.) can sliced mushrooms

Cut veal into 1 1/2 inch cubes. Melt fat over low heat in 2-quart saucepan. Brown veal slowly, stirring frequently. Add salt and water. Cook, covered, over low heat until tender. Stir in undiluted mushroom soup and drained sliced mushrooms. Heat thoroughly. If necessary, thin gravy with liquid from mushrooms. Serve in Rice Ring. 4 servings.