Veal With Mushrooms And Celery Recipe


Health IndexHealthyCuisine
CourseInterest Group


 Thinly sliced onions5 Ounce
 Celery sticks3 , washed and cut into thin strips
 Butter2 Tablespoon
 White button mushrooms1 1⁄4 Pound
 Fresh lemon juice2 Tablespoon
 Chicken bouillon cube1 (stock)
 Dry white wine1 Cup (16 tbs)
 Plain all purpose flour2 Tablespoon
 Boneless veal loin2 Pound, cut into equal size cubes
 Dried mixed herbs1⁄2 Teaspoon
 Salt To Taste
 Pepper To Taste
 Egg yolks2
 Sour cream1⁄3 Cup (5.33 tbs) (creme fraiche)

Nutrition Facts

Serving size: Complete recipe

Calories 2969 Calories from Fat 1242

% Daily Value*

Total Fat 139 g214%

Saturated Fat 61.2 g305.9%

Trans Fat 0 g

Cholesterol 1527.2 mg

Sodium 2187.8 mg91.2%

Total Carbohydrates 75 g24.8%

Dietary Fiber 11.1 g44.5%

Sugars 23.7 g

Protein 305 g610.3%

Vitamin A 43.4% Vitamin C 67.7%

Calcium 25.6% Iron 35.4%

*Based on a 2000 Calorie diet


Put the onions, celery and butter into a 3 quart (3 litre/ 51/4 pint) casserole.
Cover and microwave on HIGH for 3 minutes.
Wipe the mushrooms with a damp cloth or kitchen paper.
Cut in quarters and pour over the lemon juice.
Add to the casserole and crumble the chicken bouillon (stock) cube over.
Pour in the white wine and mix well.
Cover and microwave on HIGH for 5 minutes.
Sift the flour into the casserole and stir.
Add the meat cubes, mixed herbs and salt and pepper to taste.
Stir thoroughly.
Cover and microwave on HIGH for 5 minutes.
Reduce the power to MEDIUM and cook for a further 30 minutes, stirring once or twice during the cooking time.
When the veal is tender, transfer to a heated serving dish, cover with a double thickness of aluminum (aluminium) foil and leave to stand for 10 minutes.
Mix the egg yolks with the sour cream (creme fraiche) and add to the casserole, whisking vigorously.
Taste and adjust the seasoning.