Veal With Ripe Olives
|Lean veal||2 Pound, cut into 1 1/2inch cubes|
|Flour||2 Tablespoon, for dredging|
|Ground black pepper||To Taste|
|Salad oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), chopped|
|Onion||1 Small, sliced|
|Dried rosemary||2⁄3 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tomato paste||1 Tablespoon|
|Chicken stock||1 Cup (16 tbs)|
|Pitted ripe olives||12 , sliced|
|Chopped parsley||2 Tablespoon|
1. Preheat oven to slow (300° F.).
2. Dredge the veal with flour seasoned with salt and pepper.
Heat the oil in a Dutch oven, add the meat and brown on all sides. Add the garlic and onion and cook three minutes longer, stirring with a wooden spoon.
3. Add the rosemary, wine, tomato paste and enough stock to cover. Cover and bake two hours. Add the ripe olives and cook thirty minutes longer.
Serving size: Complete recipe
Calories 2846 Calories from Fat 1800
% Daily Value*
Total Fat 202 g310.2%
Saturated Fat 57.3 g286.3%
Trans Fat 1 g
Cholesterol 651.4 mg217.1%
Sodium 1777.9 mg74.1%
Total Carbohydrates 58 g19.4%
Dietary Fiber 6.3 g25.2%
Sugars 12.4 g
Protein 171 g342.4%
Vitamin A 57.5% Vitamin C 94.3%
Calcium 21.7% Iron 60.8%
*Based on a 2000 Calorie diet