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Viennese Veal

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Ingredients
  Cubed veal steaks 1 1⁄2 Pound
  Vegetable oil 2 Tablespoon
  Canned mushroom gravy 10 1⁄2 Ounce
  Water 1⁄2 Cup (8 tbs)
  Dairy sour cream 1 Cup (16 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
Directions

Cut veal into serving size pieces; saute in vegetable oil in large frying pan over medium heat 5 minutes on each side, or until tender; remove veal to a heated platter; keep hot while you make the gravy.
Pour all excess fat from pan; stir in mushroom gravy and water; heat to boiling, stirring constantly; simmer 2 to 3 minutes.
Remove from heat; stir in sour cream and parsley until well blended; pour around meat; serve at once, as sour cream may curdle if reheated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Blending
Interest: 
Quick
Servings: 
6

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 389 Calories from Fat 275

% Daily Value*

Total Fat 31 g47.3%

Saturated Fat 11.7 g58.7%

Trans Fat 0 g

Cholesterol 80 mg26.7%

Sodium 758.3 mg31.6%

Total Carbohydrates 17 g5.8%

Dietary Fiber 2.7 g10.8%

Sugars 4.9 g

Protein 17 g33.7%

Vitamin A 6.5% Vitamin C 3.3%

Calcium 4.4% Iron 0.79%

*Based on a 2000 Calorie diet

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Viennese Veal Recipe