Quick Summer Veal Stew

By á-170456

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

Details

Servings 4

Preparation

Step 1

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