Veal Provencale Recipe


Interest Group


 Veal shoulder3 Pound, cut into 1 inch cubes
 Vegetable oil1⁄4 Cup (4 tbs)
 Onion1 Medium, chopped to make 1/2 cup
 Garlic1 Clove (5 gm), minced
 Instant beef broth/1 beef bouillon cube1 Ounce (1 envelope)
 Paprika1 Teaspoon
 Celery salt1⁄2 Teaspoon
 Pepper1⁄2 Teaspoon
 Leaf rosemary1⁄2 Teaspoon, crumbled
 Canned sliced mushrooms6 Ounce (1 can)
 Water1 Cup (16 tbs)
 Sherry2⁄3 Cup (10.67 tbs)
 All purpose flour3 Tablespoon
 Dairy sour cream8 Ounce (1 cup)

Nutrition Facts

Serving size

Calories 452 Calories from Fat 213

% Daily Value*

Total Fat 24 g36.8%

Saturated Fat 8.5 g42.4%

Trans Fat 0 g

Cholesterol 208.6 mg

Sodium 354.7 mg14.8%

Total Carbohydrates 10 g3.4%

Dietary Fiber 0.89 g3.6%

Sugars 2.2 g

Protein 46 g91.1%

Vitamin A 10.1% Vitamin C 4.8%

Calcium 4.1% Iron 3%

*Based on a 2000 Calorie diet


Brown veal cubes, a few at a time, in vegeta-ble oil in a large frying pan; remove with a slotted spoon; set aside.
Stir onion and garlic into drippings in pan; saute until soft.
Stir in beef broth or bouillon cube, paprika, celery salt, pepper, rosemary, mushrooms and liquid, water and sherry; add veal cubes; heat to boiling.
Simmer for 1 hour, or until veal is tender; chill.
About 15 minutes before serving, heat veal mixture to boiling.
Blend flour and a little water to a paste in a cup; stir into veal.
Cook, stirring constantly, until gravy thickens and boils 1 minute.
Stir about 1/2 cup of the gravy into sour cream in a small bowl, then stir back into remaining veal mixture in frying pan.
Heat very slowly, stirring constantly, just until hot (Do not boil).
Just before serving, garnish with lemon slices, if you wish.