Try this Veal with Gorgonzola And Sweet-And-Sour Red Cabbage recipe, or contribute your own.
Suggest a better descriptionBoil both stocks in medium saucepan until reduced to 3/4 cup, about 15 minutes. Set aside. Preheat oven to 200F. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, dredge veal in flour, shaking off excess. Saute veal until brown and cooked through, adding more oil to skillet as needed, about 2 minutes per side. Transfer to baking sheet; keep warm in oven. Add wine to same skillet and boil over medium-high heat until liquid is reduced by half, scraping up any browned bits, about 2 minutes. Add stock mixture and boil until liquid is reduced to 1/3 cup, about 2 minutes. Reduce heat to medium. Add cream and Gorgonzola; simmer until cheese melts. Season to taste with salt and pepper. Transfer veal to platter and spoon sauce over. Serve with Sweet-and-Sour Red Cabbage. Makes 6 Servings. Bon Appetit October 1999 Per serving: 3859 Calories (kcal); 300g Total Fat; (71% calories from fat); 261g Protein; 14g Carbohydrate; 1409mg Cholesterol; 3395mg Sodium Food Exchanges: 0 Grain(Starch); 35 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 41 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1518g) | ||
Recipe Makes: 1 servings | ||
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Calories: 683 | ||
Calories from Fat: 211 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.4g | 31 % | |
Saturated Fat 14g | 70 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 82.2mg | 25 % | |
Sodium 26.8mg | 1 % | |
Potassium 198.8mg | 5 % | |
Total Carbohydrate 97.3g | 29 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 93.9g | ||
Protein 14.1g | 20 % | |
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: 683
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