Veal and Mushroom Stifado Recipe
Ingredients
| Veal stew | 1 1⁄2 Pound, cut in 1.25 inch pieces | |
| Butter/Oil | 2 Teaspoon | |
| Salt | 1 1⁄2 Teaspoon | |
| Garlic | 2 Clove (10 gm), minced | |
| Pickling spices | 1 Teaspoon (Mixed, Tied In Cheesecloth) | |
| Onions | 1 Pound, peeled and parboiled 2 minutes (Small Boiling Onions) | |
| Dry red wine | 1⁄3 Cup (5.33 tbs) | |
| Water | 1⁄3 Cup (5.33 tbs) | |
| Red wine vinegar | 3 Tablespoon | |
| Tomato paste | 3 Tablespoon | |
| Brown sugar | 1 Teaspoon | |
| Small mushrooms | 1⁄2 Pound | |
| Chopped parsley | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 332 Calories from Fat 108
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 3.8 g19.1%
Trans Fat 0 g
Cholesterol 145.3 mg48.4%
Sodium 682.1 mg28.4%
Total Carbohydrates 13 g4.4%
Dietary Fiber 2.2 g8.9%
Sugars 5.6 g
Protein 41 g81.2%
Vitamin A 4.6% Vitamin C 16.7%
Calcium 6.8% Iron 11.1%
*Based on a 2000 Calorie diet
Directions
Season with salt and garlic.
Add pickling spice, onions, wine, water, vinegar, tomato paste, and sugar.
Cover and simmer 1 hour, or until meat is almost tender.
Add mushrooms and cook just until mushrooms are heated through.
Ladle into small ramekins and garnish with parsley.
Contains about 250 calories per serving.
Chef
