Veal with Raspberry-Mustard Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Veal Sirloin, 12 oz (4 small steaks)Olive Oil, 1 tbsp Garlic, 3 cloves minced Shallots, 2 tbsp chopped Sherry, dry, 2 fl. ozFat free half and half, 1 cup Raspberries, 1 cup Grey Poupon Dijon Mustard, 1/4 cup
Put olive oil in non-stick skillet, sauté veal steaks over medium heat until almost done, about 3 minutes per side.
Remove veal from skillet, put aside.
Sauté garlic and shallots in pan until translucent, add sherry, raise heat to medium-high and reduce for 1 minute.
Add fat free half and half, reduce, stirring, for about 5 minutes, or until volume of liquid reduces by half.
Reduce heat to low, add raspberries and mustard, stir to blend.
Add veal, simmer for 2-3 minutes on low.
Serve with wild or brown rice and a crisp green salad lightly dressed with vinaigrette.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user MEDIAMAVEN.
Remove veal from skillet, put aside.
Sauté garlic and shallots in pan until translucent, add sherry, raise heat to medium-high and reduce for 1 minute.
Add fat free half and half, reduce, stirring, for about 5 minutes, or until volume of liquid reduces by half.
Reduce heat to low, add raspberries and mustard, stir to blend.
Add veal, simmer for 2-3 minutes on low.
Serve with wild or brown rice and a crisp green salad lightly dressed with vinaigrette.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user MEDIAMAVEN.
Nutritional Info Amount Per Serving
- Calories: 298.5
- Total Fat: 9.9 g
- Cholesterol: 99.1 mg
- Sodium: 518.5 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 2.1 g
- Protein: 31.0 g
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