Veal and Mushroom Stifado
|Veal stew||1 1⁄2 Pound, cut in 1.25 inch pieces|
|Salt||1 1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Pickling spices||1 Teaspoon (Mixed, Tied In Cheesecloth)|
|Onions||1 Pound, peeled and parboiled 2 minutes (Small Boiling Onions)|
|Dry red wine||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||3 Tablespoon|
|Tomato paste||3 Tablespoon|
|Brown sugar||1 Teaspoon|
|Small mushrooms||1⁄2 Pound|
|Chopped parsley||1 Teaspoon|
Using a dutch oven or flameproof casserole, brown meat in butter on all sides.
Season with salt and garlic.
Add pickling spice, onions, wine, water, vinegar, tomato paste, and sugar.
Cover and simmer 1 hour, or until meat is almost tender.
Add mushrooms and cook just until mushrooms are heated through.
Ladle into small ramekins and garnish with parsley.
Contains about 250 calories per serving.
Calories 343 Calories from Fat 108
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 3.8 g19.1%
Trans Fat 0 g
Cholesterol 145.3 mg48.4%
Sodium 595.4 mg24.8%
Total Carbohydrates 13 g4.4%
Dietary Fiber 2.2 g8.9%
Sugars 5.7 g
Protein 41 g81.2%
Vitamin A 4.6% Vitamin C 16.7%
Calcium 6.9% Iron 11.3%
*Based on a 2000 Calorie diet