|Veal||1 Pound, cut into 1 inch cubes (For Stew)|
|Beef bouillon||1 1⁄2 Cup (24 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|Dill seed||1⁄4 Teaspoon|
|Pineapple||1⁄2 Medium, pared, cored and diced|
|Sliced mushrooms||1 Cup (16 tbs)|
|Cornstarch||1 Tablespoon, dissolved in 1 tablespoon water|
|Cooked enriched rice||1 Cup (16 tbs)|
Brown veal cubes in a preheated nonstick skillet.
Transfer to a medium saucepan.
Add bouillon, parsley, dill seed, salt, and pepper.
Cover and simmer over low heat about 40 minutes or until veal is very tender.
Add water if necessary to keep veal barely covered.
Add pineapple and mushrooms; cover and simmer about 5 minutes or until mushrooms are cooked.
Add cornstarch and cook, stirring constantly, until thickened.
Serve over rice.
Serving size: Complete recipe
Calories 1261 Calories from Fat 391
% Daily Value*
Total Fat 44 g67.4%
Saturated Fat 18.2 g90.8%
Trans Fat 0 g
Cholesterol 360 mg120%
Sodium 1973.2 mg82.2%
Total Carbohydrates 120 g39.9%
Dietary Fiber 8.6 g34.2%
Sugars 49.6 g
Protein 95 g190.2%
Vitamin A 31.1% Vitamin C 432%
Calcium 20.7% Iron 18.2%
*Based on a 2000 Calorie diet