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Veal Stew

Diet.Chef's picture
  Boneless lean veal 3⁄4 Pound, cut into 3/4-inch cubes
  Chopped onion 3⁄4 Cup (12 tbs)
  Garlic 1 Clove (5 gm), minced
  Cooking oil 2 Tablespoon
  Tomatoes 4 Medium, peeled, seeded, and chopped
  Water 1⁄4 Cup (4 tbs)
  Paprika 1 Tablespoon
  Instant chicken bouillon granules 1 Teaspoon
  Bottled hot pepper sauce 1 Dash
  Green pepper 1 Large, cut into thin strips
  Cooked quick cooking rice 1 1⁄3 Cup (21.33 tbs) (Hot)

In Dutch oven cook veal, onion, and garlic in hot oil till meat is browned and onion is tender.
Drain off fat.
Add tomatoes, water, paprika, bouillon granules, hot pepper sauce, and 3/4 teaspoon salt.
Cover and simmer for 30 minutes or till meat is tender, stirring occasionally.
Add green pepper.
Cover; simmer for 5 to 10 minutes more or till green pepper is tender.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2098 Calories from Fat 746

% Daily Value*

Total Fat 84 g128.6%

Saturated Fat 24.9 g124.7%

Trans Fat 0 g

Cholesterol 241.6 mg80.5%

Sodium 1472.9 mg61.4%

Total Carbohydrates 251 g83.8%

Dietary Fiber 22.3 g89.3%

Sugars 24 g

Protein 92 g183.1%

Vitamin A 253.6% Vitamin C 380.7%

Calcium 26.6% Iron 73.4%

*Based on a 2000 Calorie diet

Veal Stew Recipe