Veal Stew Recipe

Summary

CuisineCourse
Method

Ingredients

 Boneless lean veal3⁄4 Pound, cut into 3/4-inch cubes
 Chopped onion3⁄4 Cup (12 tbs)
 Garlic1 Clove (5 gm), minced
 Cooking oil2 Tablespoon
 Tomatoes4 Medium, peeled, seeded, and chopped
 Water1⁄4 Cup (4 tbs)
 Paprika1 Tablespoon
 Instant chicken bouillon granules1 Teaspoon
 Bottled hot pepper sauce1 Dash
 Green pepper1 Large, cut into thin strips
 Cooked quick cooking rice1 1⁄3 Cup (21.33 tbs) (Hot)

Nutrition Facts

Serving size: Complete recipe

Calories 2098 Calories from Fat 746

% Daily Value*

Total Fat 84 g128.6%

Saturated Fat 24.9 g124.7%

Trans Fat 0 g

Cholesterol 241.6 mg

Sodium 1472.9 mg61.4%

Total Carbohydrates 251 g83.8%

Dietary Fiber 22.3 g89.3%

Sugars 24 g

Protein 92 g183.1%

Vitamin A 253.6% Vitamin C 380.7%

Calcium 26.6% Iron 73.4%

*Based on a 2000 Calorie diet

Directions

In Dutch oven cook veal, onion, and garlic in hot oil till meat is browned and onion is tender.
Drain off fat.
Add tomatoes, water, paprika, bouillon granules, hot pepper sauce, and 3/4 teaspoon salt.
Cover and simmer for 30 minutes or till meat is tender, stirring occasionally.
Add green pepper.
Cover; simmer for 5 to 10 minutes more or till green pepper is tender.
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