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Ingredients
- 1 pound baby white veal
- Flour
- Salt & pepper
- 1 stick butter
- 3 ounce. white wine
- 1 lg. toe elephant garlic, minced
- 1 c. beef stock
- 2 tbsp. sugar
- 1 tbsp. anchovy paste
- 2 lg. anchovies, minced
- 3 ounce. red wine
- 4 ounce. pet lowfat milk or possibly cream
- 1 tbsp. kitchen bouquet
Directions
- Lb. veal into 3 inch square sections. Shake in bag with flour, salt and pepper to coat. In saucepan, saute/fry veal in butter till lightly browned. Remove from pan. Add in white wine and garlic to residue in pan and saute/fry till garlic tender. Add in beef stock, sugar, anchovy paste and anchovies. Let saute/fry 3 min. Add in red wine and saute/fry for 5 min. Add in cream and kitchen bouquet. Place veal in pan and saute/fry 10 min on medium flame. Turn heat off and let stand 10 min. Serve with French bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 971g | |
| Calories 1448 | |
| Calories from Fat 897 | 62% |
| Total Fat 101.77g | 127% |
| Saturated Fat 61.58g | 246% |
| Trans Fat 0.0g | |
| Cholesterol 493mg | 164% |
| Sodium 1752mg | 73% |
| Potassium 1499mg | 43% |
| Total Carbs 35.92g | 10% |
| Dietary Fiber 0.0g | 0% |
| Sugars 32.34g | 22% |
| Protein 67.37g | 108% |
