Veal In Pecan Sauce
|Boneless veal||1 1⁄2 Pound, cut into 1 inch pieces|
|Water||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Instant chicken bouillon granules||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
In 3-quart saucepan combine veal, water, 1/4 cup onion, bouillon granules, garlic, salt, thyme, and oregano.
Simmer, covered, about 45 to 60 minutes or till meat is tender.
Drain meat, reserving broth.
Measure broth and add water, if needed, to make 1 1/2 cups.
In-small saucepan cook 1/4 cup onion and chopped pecans in butter or margarine till onion is tender but not brown.
Remove saucepan from heat.
Blend flour into sour cream; stir in reserved broth mixture.
Add to veal along with pecan mixture; mix well.
Return to heat.
Cook and stir till sauce is thickened and meat is heated through.
Serving size: Complete recipe
Calories 2211 Calories from Fat 1084
% Daily Value*
Total Fat 123 g188.8%
Saturated Fat 48.1 g240.6%
Trans Fat 0 g
Cholesterol 881.5 mg293.8%
Sodium 2691.5 mg112.1%
Total Carbohydrates 51 g16.9%
Dietary Fiber 5.7 g22.9%
Sugars 7.1 g
Protein 217 g434.2%
Vitamin A 23.8% Vitamin C 11.9%
Calcium 21.9% Iron 29.3%
*Based on a 2000 Calorie diet