Mushroom veal stew
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Veal cubed for stew, 12 ozFlour, .25 cupOlive oil, 2 tbspGreen onion, 3White wine, .5 cupThyme, .25 tspMushroom fresh, 1.5 cup slicesLemon juice, .25 fl ozChicken broth, fat free, 2 cupsCorn starch, 1.5 tbspWater, 3 tbspHeavy cream, 3 tbspPaprikaSalt and pepper
Heat the stove to 350 degrees.
Heat the oil in a 2.5 qt. round casserole.
Flour the veal and cook for 5-6 min. making sure you turn on all sides.
Add onions and keep on cooking for another 2 min.
Pour in the wine and the thyme, cook 3 min. at high temperature.(that will remove the good stuff sticking in the bottom)
Add the mushrooms and lemon juice and cook2 min. at medium temperature.
Put in the chicken broth and rectified the seasoning, bring to a boil.
Incorporate the cream and the paprika,salt and pepper.
Cover and cook 1.5 hour in the stove.
Serve with vegetables.
Number of Servings: 3
Recipe submitted by SparkPeople user DENISCHARTIER.
Heat the oil in a 2.5 qt. round casserole.
Flour the veal and cook for 5-6 min. making sure you turn on all sides.
Add onions and keep on cooking for another 2 min.
Pour in the wine and the thyme, cook 3 min. at high temperature.(that will remove the good stuff sticking in the bottom)
Add the mushrooms and lemon juice and cook2 min. at medium temperature.
Put in the chicken broth and rectified the seasoning, bring to a boil.
Incorporate the cream and the paprika,salt and pepper.
Cover and cook 1.5 hour in the stove.
Serve with vegetables.
Number of Servings: 3
Recipe submitted by SparkPeople user DENISCHARTIER.
Nutritional Info Amount Per Serving
- Calories: 348.2
- Total Fat: 18.3 g
- Cholesterol: 115.8 mg
- Sodium: 724.1 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 0.9 g
- Protein: 26.5 g
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