Braised Herb-Flavored Veal Tidbits With Mushrooms
Created by breezermom on November 13, 2016
- Servings: 5
- Prep Time: 10m
- Cook Time: 1.25h
- Recipe #25219
Ingredients
- 1 roast (1 1/2 pounds) boneless veal shoulder (cut into 1 1/2 inch cubes.
- 3 tablespoons butter, melted
- 2 tablespoons oil (vegetable oil)
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine (Chablis or other dry white wine)
- 1/2 cup chopped tomatoes (canned Italian-style tomatoes, undrained and chopped)
- 1 cup water
- 1 teaspoon dried rosemary (whole, crushed)
- 1/8 teaspoon dried sage (whole, crushed)
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 pound mushrooms, sliced (fresh)
- 1 tablespoon butter, melted
- 1 tablespoon oil (vegetable oil)
How to Make
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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.
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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.
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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.
Nutritional Facts
- 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