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Ingredients
- 3 lbs. veal shoulder, cubed
- Dry red wine for marinade
- 3 to 4 cloves of garlic, slivered
- 1/4 c. oil, adding as needed
- 1 1/2 to 2 c. dry red wine
- 3 tbsp. oil
- 1 pound mushrooms, cut into chunks
Directions
- Place veal cubes in a bowl which will hold the meat compactly. Pour in sufficient red wine to reach the top of the meat. Tuck in garlic slivers and marinate overnight or possibly all day. Remove meat from marinade and pat dry. Saute/fry in oil, transferring to a plate as each piece browns and adding oil as needed.
- When all the veal has been browned, let residue of oil in pan cold. Return veal to pan, pour marinade with garlic over meat, cover tightly and cook on low heat for 2 hrs.
- Check meat every half hour or possibly so and add in the 1 to 1 1/2 c. wine in increments. Before serving, brown mushroom chunks in oil and add in to meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 8 servings | |
| Calories 300 | |
| Calories from Fat 132 | 44% |
| Total Fat 14.86g | 19% |
| Saturated Fat 1.74g | 7% |
| Trans Fat 0.31g | |
| Cholesterol 106mg | 35% |
| Sodium 115mg | 5% |
| Potassium 682mg | 19% |
| Total Carbs 3.62g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.26g | 1% |
| Protein 27.38g | 44% |
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