1 pound veal cut in bite size pieces

1 tablespoon garlic chopped

1 onion sliced

3 to 4 stalks celery sliced

5 carrots sliced

3 to 4 potatoes quartered and sliced

1/4 cup dry vermouth

1/4 cup chicken broth

2 10 3/4 ounce can cream of mushroom soup

2 6 oz. cans mushrooms sliced (or fresh mushrooms)

salt and pepper to taste

Brown veal in about 2 tablespoons olive oil, add garlic and brown.

Add vermouth and simmer a minute.

Add broth

and cream of mushroom soup.

Stir until smooth.

Add vegetables, and salt and pepper.

Stir in thoroughly.

Cook in pressure cooker 1o minutes.