Ingredients:
1 pound/450g veal, cubed
1/2 tsp. salt
1/4 tsp. pepper
3 Tbs. olive or canola oil
2 medium onions, chopped
1 small clove garlic, minced
1 1/2 cups warm water
1 beef bouillon cube
3/4 cup white wine
1 cup canned tomatoes or fresh tomatoes, peeled and chopped
2 Tbs. chopped parsley
1 Tbs. chopped celery
12 small button onions
12 small button mushrooms
1/2 tsp. salt
1/4 tsp. pepper
3 Tbs. olive or canola oil
2 medium onions, chopped
1 small clove garlic, minced
1 1/2 cups warm water
1 beef bouillon cube
3/4 cup white wine
1 cup canned tomatoes or fresh tomatoes, peeled and chopped
2 Tbs. chopped parsley
1 Tbs. chopped celery
12 small button onions
12 small button mushrooms
Recipe:
1. Sprinkle meat with salt and pepper.
2. Heat oil in pan and brown over high heat.
3. Lower heat, add onion and garlic; cook until onion is golden brown.
4. Stir in water with bouillon cube and wine; bring to a boil.
6. Add tomatoes, parsley, celery, button onions and mushrooms.
6. Cover and simmer for 30 minutes.
2. Heat oil in pan and brown over high heat.
3. Lower heat, add onion and garlic; cook until onion is golden brown.
4. Stir in water with bouillon cube and wine; bring to a boil.
6. Add tomatoes, parsley, celery, button onions and mushrooms.
6. Cover and simmer for 30 minutes.
Serves:
4
Notes:
Fat content:
Veal has less fat than most cuts of beef providing about 4.9g per 3 oz/100g. The stew has about 28g of fat a serving.