|All purpose flour||2 Tablespoon|
|Boneless veal shoulder||1 1⁄4 Pound, cut into 1-inch cubes|
|Margarine||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Diced shallots/Onion||1⁄4 Cup (4 tbs)|
|Dry white wine||2 2⁄3 Tablespoon (2 Tablespoons Plus 2 Teaspoons)|
|Quartered mushrooms||1 Cup (16 tbs)|
|Sliced carrot||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 1⁄2 Teaspoon|
|Water||1 Cup (16 tbs)|
|Instant chicken broth and seasoning mix||1 Ounce (1 Packet)|
On sheet of wax paper or a paper plate combine flour, salt, and pepper; dredge veal cubes in seasoned flour, coating all sides.
In 2-quart saucepan heat margarine until bubbly and hot; add veal cubes and saute until lightly browned on all sides.
Add shallots (or onion) and any remaining flour mixture; saute until shallots for onion) are translucent.
Gradually stir in wine; stirring constantly, bring to a boil.
Add mushrooms, celery, carrot, and parsley and cook for 3 minutes.
Stir in water, broth mix, and bay leaf and return mixture to a boil.
Reduce heat, cover, and cook until veal is tender, 45 to 50 minutes; remove bay leaf before serving.
Serving size: Complete recipe
Calories 1340 Calories from Fat 489
% Daily Value*
Total Fat 55 g84%
Saturated Fat 17.3 g86.3%
Trans Fat 0 g
Cholesterol 646.1 mg215.4%
Sodium 1227.6 mg51.2%
Total Carbohydrates 43 g14.3%
Dietary Fiber 5 g20%
Sugars 6.3 g
Protein 155 g309.7%
Vitamin A 246.3% Vitamin C 34.9%
Calcium 8.9% Iron 20.2%
*Based on a 2000 Calorie diet