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Mustard Glazed Veal Strips Recipe
|Boneless veal stew meat||2 Pound|
|Salad oil||2 Tablespoon|
|Mustard sauce||1 Tablespoon|
|Ripe avocado||1 Medium|
|Ripe papaya||1 Large|
|Lemon juice||2 Tablespoon|
Serving size: Complete recipe
Calories 2018 Calories from Fat 873
% Daily Value*
Total Fat 101 g156%
Saturated Fat 19.1 g95.7%
Trans Fat 0.5 g
Cholesterol 480 mg
Sodium 2485.4 mg103.6%
Total Carbohydrates 113 g37.6%
Dietary Fiber 33.9 g135.7%
Sugars 51.6 g
Protein 194 g388.1%
Vitamin A 395.6% Vitamin C 1148.4%
Calcium 64.5% Iron 16.9%
*Based on a 2000 Calorie diet
Slice veal across grain 1/4 inch thick.
Heat 1 tablespoon of the oil in a wide nonstick frying pan over high heat.
Add about a fourth of the veal (do not crowd pan) and stir-fry until lightly browned (3 to 4 minutes).
With a slotted spoon, remove veal from pan.
Cook remaining veal, adding remaining 1 tablespoon oil as needed.
Prepare Mustard Sauce.
Combine veal and sauce in a shallow 2- to 2 1/2-quart casserole.
Cover and bake in a 325° oven for 1 hour.
Uncover and continue baking, stirring occasionally, until meat is tender when pierced (15 to 20 more minutes; sauce should be moist, but pan should contain little liquid).
If made ahead, let cool, then cover and refrigerate until next day.
Reheat, covered, in a 325° oven for about 40 minutes; if too dry, stir in 2 to 3 tablespoons water.
Just before serving, remove and discard tough watercress stems.
Mea- sure 4 cups sprigs, lightly packed.
Seed and peel avocado and papaya; slice lengthwise into 1/4-inch wedges.
Coat avocado with lemon juice.
Alternate papaya and avocado wedges, dividing evenly, on 6 dinner plates.
Arrange watercress alongside.
Spoon veal onto watercress and garnish with lemon wedges.