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Veal With Vegetables

food.master's picture
  Lean veal stew meat 1 1⁄2 Pound
  Celery salt 1 Teaspoon
  White pepper 1 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chicken stock 2 1⁄2 Cup (40 tbs)
  Frozen peas 1 1⁄2 Cup (24 tbs)
  Frozen mixed vegetables 1 1⁄2 Cup (24 tbs)
  Canned corn kernels 11 1⁄2 Ounce (1 Can)
  Cucumber 1⁄4

1. Cut the veal into chunks
2. In a bol, mix together celery salt, pepper and flour and coat the veal with it
3. In a saucepan, mlt butter or margarine; place the veal and allow to brown evenly on all sides
4. Add chicken stock and bring to a boil; cover and simmer for an hour and a half
5. Thaw the peas and mixed vegetables; drain te corn
6. Slice the cucmbers thinly and add all the vegetables in th pan and allow to cook for another five minutes

7. Serve with boiled potatoes

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 523 Calories from Fat 155

% Daily Value*

Total Fat 18 g27%

Saturated Fat 9.3 g46.6%

Trans Fat 0 g

Cholesterol 169.7 mg56.6%

Sodium 965.8 mg40.2%

Total Carbohydrates 43 g14.4%

Dietary Fiber 6.6 g26.4%

Sugars 9 g

Protein 47 g95%

Vitamin A 85% Vitamin C 30%

Calcium 4% Iron 14.1%

*Based on a 2000 Calorie diet

Veal With Vegetables Recipe