Baked Veal Stew with Sweet Potatoes Recipe

Trying your best to impress your friends and family with your culinary skills? Now give this Veal Stew with Sweet Potatoes recipe a try and see how easy it's to keep them impressed always.

Summary

Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
TasteMethod
SpecialityMain Ingredient
Interest Group

Ingredients

 Veal – 1 pound thinly cut
 Flour2 Tablespoon
 Garlic1 Clove (5gm), minced (Salad Oil – 2 tablespoons)
 Canned Tomato Soup – 1 (10 ounce)
 Bouillon cube1 (Salad Oil – 2 tablespoons)
 Hot water1/2 Cup (16 tbs) (Salad Oil – 2 tablespoons)
 Salt1 Teaspoon (Salad Oil – 2 tablespoons)
 Paprika1/2 Teaspoon (Salad Oil – 2 tablespoons)
 Bay leaves2 (Salad Oil – 2 tablespoons)
 Tomatoes – 4, peeled and quartered
 Onions – 2 medium, sliced
 Frozen Vegetables – 1 pack (12 ounce), thawed
 Seasoned Sweet Potatoes – 2 cups, mashed
 Butter2 Tablespoon (Salad Oil – 2 tablespoons)
 Milk1/3 Cup (16 tbs) (Salad Oil – 2 tablespoons)
 Dried mint1 , seasoned (Salad Oil – 2 tablespoons)

Directions

GETTING READY
1) Preheat the oven to 350F

MAKING
2) Using a sharp knife, cut the veal into 1 inch strips and then coat well with flour
3) In a skillet, pour some oil and add in the garlic and veal
4) Mix in the soup, bouillon cube dissolved in some water, along with salt, paprika, dried mint and the bay leaves
5) In a greased 2 ½ quart casserole, pour in the mixture
6) Add in the tomatoes, onions and the mixed vegetables
7) Bake in the oven for 45 minutes at 350F
8) In the meantime, using an electric beater, whip the sweet potatoes, butter and milk till fluffy
9) Once the veal becomes tender, spoon in moulds of the potato over the casserole
10) Bake for an additional 15 minutes till the potatoes are heated through

SERVING
11) Serve warm
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