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Veal Stufino Recipe
|Veal shoulder||1 1⁄2 Pound, cut in chunks|
|Carrot||1 , finely chopped|
|Celery stalks||2 , finely chopped|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tomatoes||2 Cup (32 tbs), skinned, chopped|
Calories 304 Calories from Fat 136
% Daily Value*
Total Fat 15 g23.4%
Saturated Fat 3.9 g19.3%
Trans Fat 0 g
Cholesterol 129.2 mg
Sodium 198.7 mg8.3%
Total Carbohydrates 7 g2.3%
Dietary Fiber 1.7 g6.7%
Sugars 3.6 g
Protein 30 g60.7%
Vitamin A 45.7% Vitamin C 18.3%
Calcium 2.4% Iron 1.9%
*Based on a 2000 Calorie diet
1. In a pan brown veal in the oil and then add the carrot, celery, onion and garlic.
2. Scraping and stirring the pan, pour in the wine and cook for 3 minutes.
3. Add the tomatoes, salt and pepper and cook over medium-high heat for a few minutes to reduce the sauce.
4. Simmer with cover over low heat or bake in a 300°F oven for 1 1/2 hours.
5. Serve as desired.