- Recipes Home
- Interest Groups
Veal In Pecan Sauce Recipe
|Boneless veal||1 1⁄2 Pound, cut into 1 inch pieces|
|Water||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Instant chicken bouillon granules||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2211 Calories from Fat 1084
% Daily Value*
Total Fat 123 g188.8%
Saturated Fat 48.1 g240.6%
Trans Fat 0 g
Cholesterol 881.5 mg
Sodium 2691.5 mg112.1%
Total Carbohydrates 51 g16.9%
Dietary Fiber 5.7 g22.9%
Sugars 7.1 g
Protein 217 g434.2%
Vitamin A 23.8% Vitamin C 11.9%
Calcium 21.9% Iron 29.3%
*Based on a 2000 Calorie diet
Simmer, covered, about 45 to 60 minutes or till meat is tender.
Drain meat, reserving broth.
Measure broth and add water, if needed, to make 1 1/2 cups.
In-small saucepan cook 1/4 cup onion and chopped pecans in butter or margarine till onion is tender but not brown.
Remove saucepan from heat.
Blend flour into sour cream; stir in reserved broth mixture.
Add to veal along with pecan mixture; mix well.
Return to heat.
Cook and stir till sauce is thickened and meat is heated through.