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Veal Saute

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  Veal stew 8 Pound, cut in 1 to 1 1/2 -inch cubes
  Salt 4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Salad oil 1⁄2 Cup (8 tbs)
  Canned sliced mushrooms/1/2 pound fresh mushrooms, sliced 8 Ounce, drained (2 Cans, 4 Ounce Each)
  Garlic 2 Clove (10 gm), minced or mashed
  Coarsely chopped onion 1 1⁄2 Cup (24 tbs)
  Sliced celery 1 Cup (16 tbs), sliced diagonally
  Green peppers 2 Medium, seeded and cut in strips
  Canned tomatoes 58 Ounce (Solid Packed, 2 Large Cans, 1 Pound 13 Ounce Each)
  Dry red table wine 1 Cup (16 tbs)
  Cornstarch/8 tablespoons flour 4 Tablespoon

Season meat with salt and pepper, and brown in oil; remove.
Saute mushrooms and garlic in drippings for 5 minutes; add onion and celery and saute until onion is clear.
Stir in green pepper, tomatoes, wine, and browned meat.
Cover and simmer until meat is tender, about 1 1/2 hours.
Mix cornstarch with enough cold water to make a paste, and stir in.
Bring to a boil and cook, stirring, about 5 minutes until thickened.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 329 Calories from Fat 126

% Daily Value*

Total Fat 14 g21.6%

Saturated Fat 3.1 g15.4%

Trans Fat 0.1 g

Cholesterol 141.7 mg47.2%

Sodium 410.5 mg17.1%

Total Carbohydrates 8 g2.6%

Dietary Fiber 1.3 g5.4%

Sugars 0.7 g

Protein 39 g78.3%

Vitamin A 8.2% Vitamin C 21.7%

Calcium 5.9% Iron 11.1%

*Based on a 2000 Calorie diet

Veal Saute Recipe