Veal with Raspberry-Mustard Sauce
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Veal with Raspberry-Mustard Sauce calories by ingredient
Introduction
The sweetness of raspberries, the tartness of mustard, the delicacy of veal - and easy to make! The sweetness of raspberries, the tartness of mustard, the delicacy of veal - and easy to make!Number of Servings: 4
Ingredients
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Veal Sirloin, 12 oz (4 small steaks)
Olive Oil, 1 tbsp
Garlic, 3 cloves minced
Shallots, 2 tbsp chopped
Sherry, dry, 2 fl. oz
Fat free half and half, 1 cup
Raspberries, 1 cup
Grey Poupon Dijon Mustard, 1/4 cup
Directions
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.
Member Ratings For This Recipe
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