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Veal Stew Marsala

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  Vegetable oil 1 Tablespoon
  Dry marsala wine 3⁄4 Cup (12 tbs)
  Veal cubes 30 Ounce
  Crushed tomatoes 1⁄2 Cup (8 tbs)
  Chopped onions 1 Cup (16 tbs)
  Minced garlic 1 Tablespoon
  Instant chicken broth and seasoning mix 2 1⁄5 Ounce
  All purpose flour 2 Tablespoon
  Sliced mushrooms 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Thinly sliced carrots 1 1⁄2 Cup (24 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Pepper 1 Dash
  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.
Serve immediately or let cool, then freeze for future use.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1576 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 4216.9 mg175.7%

Total Carbohydrates 109 g36.3%

Dietary Fiber 15.6 g62.4%

Sugars 21.4 g

Protein 194 g387.5%

Vitamin A 802.9% Vitamin C 89.2%

Calcium 20.2% Iron 29.7%

*Based on a 2000 Calorie diet

Veal Stew Marsala Recipe