Jiffy Veal Tonnato Recipe
Ingredients
| Ground veal | 2 Pound | |
| Shredded carrots | 1 Cup (16 tbs) | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Onion | 1 Small, chopped (0.25 Cup) | |
| Bread crumbs | 1⁄4 Cup (4 tbs) | |
| Salt | 1 1⁄2 Teaspoon | |
| Thyme leaf | 1⁄4 Teaspoon, crumbled | |
| Pepper | 1 Dash | |
| Vegetable oil | 2 Tablespoon | |
| Tuna | 3 1⁄4 Ounce (1 Can, 3.25 Ounces) | |
| Dry white wine | 1⁄2 Cup (8 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Instant chicken broth mix | 7 Gram |
Nutrition Facts
Serving size
Calories 306 Calories from Fat 159
% Daily Value*
Total Fat 18 g27.5%
Saturated Fat 7.1 g35.7%
Trans Fat 0 g
Cholesterol 112.3 mg37.4%
Sodium 616.7 mg25.7%
Total Carbohydrates 9 g2.8%
Dietary Fiber 0.9 g3.6%
Sugars 2.7 g
Protein 26 g51.8%
Vitamin A 71.9% Vitamin C 4.6%
Calcium 6.5% Iron 7.6%
*Based on a 2000 Calorie diet
Directions
Shape into 8 patties about 3/4 inch thick.
Saute in vegetable oil, turning once, until well browned in a large skillet.
Combine tuna, wine, flour and chicken broth in container of electric blender; cover.
Whirl until smooth.
Pour over veal patties; cover.
Simmer, basting patties several times with sauce, 25 minutes, or until cooked through.
Lift patties from sauce and place on a warm serving platter.
Stir remaining 1/2 cup sour cream into sauce; heat slowly just until hot.
Spoon over patties.
Chef
