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Suggest a better descriptionThe cut of veal you use will make a difference in the length of time it takes to cook this. If you use stew meat, plan on letting it stew in its juices for up to 1 hour. If you use medallions or better cuts, it will go quickly. In a heavy bottomed pan saute the butter and shallots and add the vea or medallions. The cubes need to simmer, the medallions will be five minutes or so. Remove meat from pan and hold. Deglaze the pan with a little wine. Mix the mustard and honey. Add the cream and reduce to desired thickness. Season with salt and pepper. Add sauce to meat, heat back together and serve. Serves 2
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Serving Size: 1 Serving (526g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 807 | ||
Calories from Fat: 627 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.6g | 93 % | |
Saturated Fat 42.2g | 211 % | |
Monounsaturated Fat 20.2g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 223.9mg | 69 % | |
Sodium 854.7mg | 29 % | |
Potassium 435.4mg | 11 % | |
Total Carbohydrate 41.7g | 12 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 37g | ||
Protein 7.1g | 10 % | |
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: 807
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