Braised Herb-Flavored Veal Tidbits With Mushrooms

5
Servings
10m
Prep Time
1.25h
Cook Time
1h 25m
Ready In


"I serve this over rice.....could be served over noodles or if feeling really decadent, mashed potatoes. I enjoy with a salad and slice of crusty bread to soak up the juices."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (317.6 g)
  • Calories 369.1
  • Total Fat - 24.8 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 136 mg
  • Sodium - 1065.3 mg
  • Total Carbohydrate - 7.3 g
  • Dietary Fiber - 2.4 g
  • Sugars - 3 g
  • Protein - 27.2 g
  • Calcium - 79.5 mg
  • Iron - 1.7 mg
  • Vitamin C - 10.1 mg
  • Thiamin - 0.1 mg

Step 1

Saute veal in 3 tablespoons melted butter and 2 tablespoons vegetable oil in a large Dutch oven over medium heat until veal is browned on all sides.

Step 2

Add chopped onion and minced garlic to the veal in the Dutch oven. Saute until the onion is golden brown, stirring constantly. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add wine; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add tomatoes, water, rosemary, sage, salt, and freshly ground pepper. Cover; reduce heat and simmer for 55 minutes, stirring occasionally.

Step 3

Saute sliced mushrooms in 1 tablespoon melted butter and 1 tablespoon vegetable oil in a large skillet over medium heat until mushrooms are tender and the liquid evaporates. Add sauteed mushrooms to the veal mixture and cook 5 minutes. Serve over rice, noodles, or mashed potatoes.

Tips & Variations


No special items needed.

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