- Heat the oil over high heat in a large Dutch oven or other heavy-bottom saucepan. Sauté the veal cubes for 5 minutes or until browned on all sides.
- Add the onion, carrots and mushrooms. Cook for another 5 minutes, stirring often.
- Add the chicken stock, water and Bistro Roasted Garlic & Peppercorn Cooking Sauce. Cover and reduce the heat to low. Simmer for 40 minutes or until the meat is tender.
- Add the egg noodles. Replace the cover and cook for another 10 minutes or until the noodles are done. Add some water if necessary during cooking to keep the noodles from sticking.
To save time on dinner preparations, make the casserole the night before without adding the noodles. Before dinnertime, simply reheat on medium heat, add the noodles and cook for the amount of time specified.