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Veal Pago Pago

Diet.Chef's picture
Ingredients
  Canned beef broth 10 1⁄2 Ounce (1 Can)
  Diet margarine 1 Tablespoon
  Lean boneless veal 1 1⁄2 Pound, trimmed of fat and cut in 1-inch cubes (Use Shoulder Or Leg)
  Juice packed unsweetened pineapple tidbits 2 Cup (32 tbs), drained and juice reserved
  Chopped onion 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Sliced celery 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon
  Soy sauce 3 Tablespoon
  Vinegar 2 Tablespoon
  Mushrooms 1⁄2 Pound, sliced
Directions

MAKING
1) Chill the broth. Let the fat rise on top and when harden lift it away. Alternately skim off fat with a bulb-type baster.
2) In a nonstick skillet melt the margarine.
3) Brown veal on all sides.
4) Mix pineapple juice, onion, salt, and pepper.
5) Pour the broth over it.
6) Cover and simmer mixture for 50 minutes.
7) Add celery a simmer the mixture. Cook covered for 10 minutes till meat is tender.
8) In another bowl add cornstarch, soy sauce, and vinegar.
9) Pour it over hot mixture and cook till sauce is thick.
10) Add pineapple and mushrooms to the thickened mixture.

SERVING
11) Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal
Interest: 
Healthy
Cook Time: 
60 Minutes
Servings: 
4

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