Veal Stew Recipe
Ingredients
| Shortening | 3 Tablespoon | |
| Veal | 2 Pound, cut into cubes | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Cooking wine | 1 1⁄2 Cup (24 tbs) | |
| Sugar | 1 Tablespoon | |
| Potatoes | 4 Medium | |
| Carrots | 4 Medium | |
| Onions | 4 Medium |
Nutrition Facts
Serving size
Calories 764 Calories from Fat 290
% Daily Value*
Total Fat 33 g50.1%
Saturated Fat 11.8 g58.8%
Trans Fat 1.5 g
Cholesterol 180 mg60%
Sodium 1021.5 mg42.6%
Total Carbohydrates 67 g22.3%
Dietary Fiber 9 g36.1%
Sugars 16.7 g
Protein 48 g96.7%
Vitamin A 204% Vitamin C 88.2%
Calcium 12.9% Iron 11%
*Based on a 2000 Calorie diet
Directions
Brown veal cubes in hot fat.
Add salt, pepper, wine, and sugar.
Close cover securely and put pressure control in place.
When pressure is reached and control jiggles, cook for 8 minutes.
While meat is cooking, scrub potatoes and carrots.
Remove skin from onions.
After 8 minutes, allow cooker to cool for 5 minutes.
Then place cooker under faucet to reduce all pressure.
Open cooker and put vegetables on top of veal.
Again, close cover and put control in place.
When pressure is reached, cook for 8 minutes more.
Reduce pressure at once under running water.
Add a salad and your meal is complete.
Chef
