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Veal and Mushroom Stifado Recipe
|Veal stew||1 1⁄2 Pound, cut in 1.25 inch pieces|
|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|
Calories 343 Calories from Fat 108
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 3.8 g19.1%
Trans Fat 0 g
Cholesterol 145.3 mg
Sodium 595.4 mg24.8%
Total Carbohydrates 13 g4.4%
Dietary Fiber 2.2 g8.9%
Sugars 5.7 g
Protein 41 g81.2%
Vitamin A 4.6% Vitamin C 16.7%
Calcium 6.9% Iron 11.3%
*Based on a 2000 Calorie diet
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.