3 pounds extra lean veal sirloin
pepper to taste
1 cup lite evaporated milk
1 can condensed tomato soup
1 28 ounce can tomatoes
1 garlic clove, minced
4 potatoes, sliced
2 carrots, sliced
1 onion, sliced
16 ounces frozen green beans, thawed
1 cup sliced mushrooms
1 cup vegetable broth
1 cup lite evaporated milk
1 can condensed tomato soup
3 tbsp. flour

Preheat oven at 350 F. Slice veal into 1 inch strips. In nonstick baking dish, place sliced veal, seasoned with pepper and set aside.

In blender, combine 1 cup milk and 1 can of soup. Mix on high for 1 minute or until smooth. Add drained tomatoes and garlic, blend for 30 seconds. Pour sauce over veal and bake for 1 hour or until meet is tender.

Meanwhile, in large nonstick skillet over high heat, sauté potatoes, carrots, onion, green beans and mushrooms in broth for 10 minutes.

In blender combine 1 cup milk, 1 can of soup and flour; mix on high for 1 minute or until smooth. Drain excess water off of vegetables. Return to medium heat. Slowly pour soup mixture over vegetables; stir constantly until sauce thickens. Pour sauce over veal mixture.

Bake for 20 minutes longer. Serve hot.

Makes 8 servings. Per serving 500 calories, 7 fat grams.