Try this Morgan Veal Stew recipe, or contribute your own.
Suggest a better descriptionWipe veal and roll in flour, salt and pepper. Heat pork drippings in 2 1/2 quart Dutch oven. Place over very low heat, add onions, parsley, and mushrooms. Cook until soft. Add veal and brown on all sides. Blend stock into sour cream and pour over veal. Add wine, salt and Worcestershire sauce; mix well. Cover and bake 1 1/2-2 hoursat 350F until tender. Stir occasionally. Thicken gravy with flour, serve with curried rice.
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Serving Size: 1 Serving (294g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 149 | ||
Calories from Fat: 60 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 17.4mg | 5 % | |
Sodium 173.9mg | 6 % | |
Potassium 189.6mg | 5 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 18.4g | ||
Protein 3.3g | 5 % | |
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: 149
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