Veal Stew Marsala
|Vegetable oil||1 Tablespoon|
|Veal cubes||30 Ounce (1 Pound 14 Ounces)|
|Chopped onions||1 Cup (16 tbs)|
|Minced fresh garlic||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|Sliced mushrooms||2 Cup (32 tbs)|
|Thinly sliced carrots||1 1⁄2 Cup (24 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Dry marsala wine||3⁄4 Cup (12 tbs)|
|Crushed tomatoes||1⁄2 Cup (8 tbs), chopped (Fresh Or Canned)|
|Instant chicken broth and seasoning mix||3 Ounce (Two 1.5 Ounce Each Packages)|
|Frozen peas||1⁄2 Cup (8 tbs)|
In 3-quart saucepan heat oil; add veal and brown on all sides.
Add onions and garlic and saute briefly, about 3 minutes (do not brown).
Add flour and stir until thoroughly combined; add remaining ingredients except peas and bring to a boil, stirring occasionally.
Reduce heat, cover, and let simmer until meat is tender, about 40 minutes.
Add peas, cover, and cook for 10 minutes longer.
Serving size: Complete recipe
Calories 1577 Calories from Fat 282
% Daily Value*
Total Fat 32 g48.8%
Saturated Fat 9.8 g48.8%
Trans Fat 0 g
Cholesterol 675 mg225%
Sodium 4273.9 mg178.1%
Total Carbohydrates 109 g36.3%
Dietary Fiber 15.6 g62.4%
Sugars 21.5 g
Protein 194 g387.7%
Vitamin A 802.9% Vitamin C 89.2%
Calcium 20.2% Iron 29.7%
*Based on a 2000 Calorie diet