Veal Provencale Petite Recipe
Summary
Preparation Time1 Hr 0 MinCooking Time1 Hr 30 Min
Ready In2 Hr 30 MinDifficulty LevelMedium
Health IndexHealthyServings2
HealthyLow Calorie
Ingredients
| 10 1/2-oz. can chicken consomme | ||
| Onions | 8 Ounce, boiled | |
| 8-oz. can small carrots | ||
| Potatoes | 8 Ounce | |
| 4-oz. can mushroom caps | ||
| 2 tsp. diet margarine | ||
| 1 lb. lean boneless veal, trimmed of fat and cut in 1-in. cubes | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Worcestershire sauce | 2 Tablespoon | |
| Bay Leaf | 1 | |
| Dry white wine | 1/2 Cup (16 tbs) | |
Directions
MAKING
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.
SERVING
10) Serve warm.
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.
SERVING
10) Serve warm.
Chef
