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Exotic Veal Recipe
|Boneless veal||1⁄2 Pound, cut into 1 inch cubes|
|Kitchen bouquet||2 Teaspoon|
|Butter/Margarine / salad oil||2 Tablespoon|
|Chopped onions||3⁄4 Cup (12 tbs)|
|Sliced mushrooms||3⁄4 Cup (12 tbs)|
|Water/White wine / mixture of both||1 Cup (16 tbs)|
|Light brown sugar||2 Tablespoon|
|Vinegar||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Fresh ground black pepper||1⁄4 Teaspoon|
|Dry red wine||1 Tablespoon|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Canned water chestnuts||5 Ounce, sliced (1 Can)|
Serving size: Complete recipe
Calories 1380 Calories from Fat 646
% Daily Value*
Total Fat 75 g114.8%
Saturated Fat 48.3 g241.3%
Trans Fat 0 g
Cholesterol 327.7 mg
Sodium 2157.2 mg89.9%
Total Carbohydrates 95 g31.6%
Dietary Fiber 11.3 g45.4%
Sugars 38.5 g
Protein 75 g150.9%
Vitamin A 18.4% Vitamin C 20.1%
Calcium 6.6% Iron 21.9%
*Based on a 2000 Calorie diet
Brush the veal cubes with the Kitchen Bouquet and brown them in sizzling butter, margarine, or oil in a large skillet.
Add the onions and mushrooms and cook until the onions begin to color.
Add the water or wine, sugar, vinegar, spices, salt, and pepper.
Simmer, uncovered, over low heat, or until meat is tender.
Mix the cornstarch with the 2 tablespoons water and stir in, continuing to stir until the liquid is smooth and slightly thickened.
Stir in the red wine, coconut, and water chestnuts, bring just to a boil, and serve.