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Veal Provencale Petite

Diet.Chef's picture
Ingredients
  Canned chicken consomme 10 1⁄2 Ounce (1 Can)
  Canned boiled onion 8 Ounce (Whole Onion, 1 Can)
  Canned small carrots 8 Ounce (1 Can)
  Canned potatoes 8 Ounce (1 Can)
  Canned mushroom caps 4 Ounce
  Diet margarine 2 Teaspoon
  Lean boneless veal 1 Pound, trimmed of fat and cut in 1-in. cubes
  Salt To Taste
  Pepper To Taste
  Worcestershire sauce 2 Tablespoon
  Bay leaf 1
  Dry white wine 1⁄2 Cup (8 tbs)
Directions

MAKING
1) Chill consomme. Let the fat rise on top and when harden lift it away. Alternately skim off fat with a bulb-type baster.
2) Drain canned vegetables and reserve the liquid.
3) In a large nonstick skillet melt margarine.
4) Season with salt and pepper.
5) Add to the skillet and brown in melted margarine.
6) Add consomme, Worcestershire sauce, bay leaf, wine, and reserved liquid.
7) Cover skillet and simmer over very low heat for 1 hour.
8) Add vegetables and stir.
9) Cook over moderate heat and simmer uncovered till dry.

SERVING
10) Serve warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal
Interest: 
Healthy
Preparation Time: 
60 Minutes
Cook Time: 
90 Minutes
Ready In: 
0 Minutes
Servings: 
2

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