Veal Provencale Petite Recipe


Preparation Time1 Hr 0 MinCooking Time1 Hr 30 Min
Ready In2 Hr 30 MinDifficulty LevelMedium
Health IndexHealthyServings2
MethodMain Ingredient


 Canned chicken consomme10 1⁄2 Ounce (1 Can)
 Canned boiled onion8 Ounce (Whole Onion, 1 Can)
 Canned small carrots8 Ounce (1 Can)
 Canned potatoes8 Ounce (1 Can)
 Canned mushroom caps4 Ounce
 Diet margarine2 Teaspoon
 Lean boneless veal1 Pound, trimmed of fat and cut in 1-in. cubes
 Salt To Taste
 Pepper To Taste
 Worcestershire sauce2 Tablespoon
 Bay leaf1
 Dry white wine1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 720 Calories from Fat 338

% Daily Value*

Total Fat 38 g57.8%

Saturated Fat 14.4 g72%

Trans Fat 0 g

Cholesterol 161 mg

Sodium 1556.4 mg64.8%

Total Carbohydrates 38 g12.5%

Dietary Fiber 5.9 g23.7%

Sugars 9.5 g

Protein 44 g87.6%

Vitamin A 264.8% Vitamin C 27.9%

Calcium 14.1% Iron 27.4%

*Based on a 2000 Calorie diet


1) Chill consomme. Let the fat rise on top and when harden lift it away. Alternately skim off fat with a bulb-type baster.
2) Drain canned vegetables and reserve the liquid.
3) In a large nonstick skillet melt margarine.
4) Season with salt and pepper.
5) Add to the skillet and brown in melted margarine.
6) Add consomme, Worcestershire sauce, bay leaf, wine, and reserved liquid.
7) Cover skillet and simmer over very low heat for 1 hour.
8) Add vegetables and stir.
9) Cook over moderate heat and simmer uncovered till dry.

10) Serve warm.