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Veal Epicurean Recipe
|Olive oil||1 Tablespoon|
|Veal steaks||2 Pound, cut in 2 x 0.5 inch strips (Veal Cutlets)|
|Chicken broth||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Small white onions||1 Pound, peeled|
|Parsley sprigs||12 , chopped|
|Small fresh mushrooms||1⁄2 Pound|
Serving size: Complete recipe
Calories 3147 Calories from Fat 1824
% Daily Value*
Total Fat 204 g314.1%
Saturated Fat 86.6 g433.2%
Trans Fat 0 g
Cholesterol 609.3 mg
Sodium 6068.2 mg252.8%
Total Carbohydrates 188 g62.8%
Dietary Fiber 32.9 g131.5%
Sugars 47.9 g
Protein 145 g290.8%
Vitamin A 55.3% Vitamin C 96.1%
Calcium 18.1% Iron 30.8%
*Based on a 2000 Calorie diet
Add meat and brown on all sides.
Remove from skillet to a 1 1/4 quart casserole having a cover; set aside.
Stir a mixture of flour, salt, and pepper into drippings in skillet.
Add the broth gradually, blending thoroughly.
Bring rapidly to boiling, stirring constantly; cook 1 to 2 minutes; remove from heat.
Blend in wine, onions, and parsley.
Pour over veal in casserole; add bay leaf.
Cover and bake at 325Â°F about 1 hour, or until meat is tender.
Cook mushrooms in the 3 tablespoons butter about 5 minutes.
Add to casserole and bake about 15 minutes longer.