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Add a photoServings: 8
Ingredients
- 3 pound boneless veal shoulder or possibly leg
- Salt & pepper
- 4 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 1 tbsp. flour
- 1/2 pt. heavy cream
- 1/2 teaspoon paprika
- 2 tbsp. minced onion
- 1/2 pound mushrooms, quartered
- 1 green pepper, cut into strips
- 1 red pepper, cut into strips
Directions
- Cut veal into 1 1/2 inch cubes. Season generously with salt and pepper, rubbing seasoning well into meat.
- Heat 2 Tbsp. each butter and oil in skillet and saute/fry meat, 4-6 pcs at a time, till lightly browned on all sides. Transfer meat to a casserole.
- Add in flour to fat remaining in pan and cook, stirring constantly till roux is smooth. Add in cream and cook stirring, till well blended and slightly thickened. Season to taste with salt, pepper and paprika.
- Heat remaining butter in saucepan and simmer onion till golden brown. Add in mushrooms and peppers. Cook over low heat 5 min stirring frequently. Add in mushroom-pepper to cream sauce. Pour over veal. Cover. Bake 1 hour at 325 degrees. Serve with rice. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 8 servings | |
| Calories 284 | |
| Calories from Fat 156 | 55% |
| Total Fat 17.62g | 22% |
| Saturated Fat 8.42g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 159mg | 7% |
| Potassium 587mg | 17% |
| Total Carbs 3.65g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.39g | 1% |
| Protein 27.15g | 43% |
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