Four different and delicious veal stews!
SPRING STEW
Place a large skillet over high heat and a minute later add oil and butter. Add the veal in one layer and cook undisturbed until the veal is nicely browned on the bottom, about 4-5 minutes. Add tarragon, onions and season with salt & pepper, stirring occasionally until onions soften and veal is released, about 4-5 minutes. Add wine, stir, reduce heat to low, cover and cook about 30 minutes until veal is very tender. Uncover, add peas and raise heat to medium and cook 3-4 minutes until peas are done. Adjust seasoning and serve with rice or noodles.
PROVENCAL STEW
Follow directions for Spring Stew. If necessary, uncover to reduce liquid until sauce is thick. Garnish with chopped basil. Serve with crusty French bread.
PAPRIKA STEW
Use all butter. Add garlic and paprika in lieu of tarragon. Add sour cream instead of the peas. Serve over rice or noodles.
BACON & MUSHROOMS STEW
Render the bacon in one tablespoon of olive oil until crisp. Remove the bacon and then brown the veal. Cook the onions with a pinch or two of dried thyme and the mushrooms. Add the wine after onions soften. Return bacon in lieu of the peas and cook about 5 minutes. Serve over noodles.
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Serving Size: 1 Serving (320g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 549 | ||
Calories from Fat: 506 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.2g | 75 % | |
Saturated Fat 29g | 145 % | |
Monounsaturated Fat 19.4g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 119.6mg | 37 % | |
Sodium 803.7mg | 28 % | |
Potassium 326.4mg | 9 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 5.3g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 549
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