Quick Summer Veal Stew

Quick Summer Veal Stew
Quick Summer Veal Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    pounds boneless veal round steak, 1/2" thick

  • 1

    tablespoon olive oil

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/3

    cup dry white or red wine

  • 1 1/2

    cups shitake or white mushrooms

  • 2

    medium tomatoes seeded, diced

  • 1/3

    cup fresh basil leaves thinly sliced

Directions

Heat oven to warm setting. Cut veal steak into four even pieces; pound to 1/4-inch thickness between 2 pieces of wax paper. Heat oil in a large skillet over medium-high heat. Brown veal in batches. Return all veal; sprinkle with salt and pepper. Reduce heat to medium and cook 4 to 5 minutes, until tender. Transfer to a platter; place in warm oven. Add wine and mushrooms to skillet; scraping up browned bits on bottom. Cook, stirring occasionally, 3 minutes, until mushrooms are tender. Add tomato and basil, cook 1 minute more until heated through. Spoon mixture over veal. This recipe yields 4 servings. Carbohydrates: 11 grams Net Carbs: 9 grams Fiber: 2 grams Protein: 49 grams Fat: 10.5 grams Calories: 352

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