Medaillon de veau au poivre vert - 350 cal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4 veal medaillions of 80g each2 tbps green peppercorns in can, strained and crushed60ml brandy125 ml water1tsp corn starch2tbsp sour cream
1. Trim all visible fat. In a boll mix the brandy with the green peppers. Pour this over the veal and set aside for 3-4h.
2. Take the veal and cook, until tender, in a pre-heated a non-adhesive pan, putting a side the marinade for later. Keep the veal warm.
3. Mix in a boll the water and cornstarch. Add the mix to a pan. Pour over the marinade. Bring to the boil then take it off the heat and mix until creamy. Add to the heat and simmer gently for 5 minutes until reduced. Add the veal.
4. Serve with bleached snap green beans.
Enjoy and Healthy day!
Number of Servings: 2
Recipe submitted by SparkPeople user MARILENASPARK.
2. Take the veal and cook, until tender, in a pre-heated a non-adhesive pan, putting a side the marinade for later. Keep the veal warm.
3. Mix in a boll the water and cornstarch. Add the mix to a pan. Pour over the marinade. Bring to the boil then take it off the heat and mix until creamy. Add to the heat and simmer gently for 5 minutes until reduced. Add the veal.
4. Serve with bleached snap green beans.
Enjoy and Healthy day!
Number of Servings: 2
Recipe submitted by SparkPeople user MARILENASPARK.
Nutritional Info Amount Per Serving
- Calories: 350.3
- Total Fat: 12.6 g
- Cholesterol: 155.4 mg
- Sodium: 152.2 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 4.6 g
- Protein: 40.0 g
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