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Veal Saute Recipe
|Veal stew||8 Pound, cut in 1 to 1 1/2 -inch cubes|
|Salad oil||1⁄2 Cup (8 tbs)|
|Canned sliced mushrooms/1/2 pound fresh mushrooms, sliced||8 Ounce, drained (2 Cans, 4 Ounce Each)|
|Garlic||2 Clove (10 gm), minced or mashed|
|Coarsely chopped onion||1 1⁄2 Cup (24 tbs)|
|Sliced celery||1 Cup (16 tbs), sliced diagonally|
|Green peppers||2 Medium, seeded and cut in strips|
|Canned tomatoes||58 Ounce (Solid Packed, 2 Large Cans, 1 Pound 13 Ounce Each)|
|Dry red table wine||1 Cup (16 tbs)|
|Cornstarch/8 tablespoons flour||4 Tablespoon|
Serving size: Complete recipe
Calories 10540 Calories from Fat 4032
% Daily Value*
Total Fat 450 g691.6%
Saturated Fat 98.7 g493.5%
Trans Fat 2 g
Cholesterol 4535.4 mg
Sodium 13135.5 mg547.3%
Total Carbohydrates 253 g84.2%
Dietary Fiber 43.2 g172.7%
Sugars 22.4 g
Protein 1253 g2505.2%
Vitamin A 263% Vitamin C 695.2%
Calcium 189.7% Iron 356.4%
*Based on a 2000 Calorie diet
Saute mushrooms and garlic in drippings for 5 minutes; add onion and celery and saute until onion is clear.
Stir in green pepper, tomatoes, wine, and browned meat.
Cover and simmer until meat is tender, about 1 1/2 hours.
Mix cornstarch with enough cold water to make a paste, and stir in.
Bring to a boil and cook, stirring, about 5 minutes until thickened.