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Ingredients
- 2 1/2 lbs. boneless veal, cut in 1 1/2" chunks
- 1/2 c. seasoned flour
- 1/3 c. oil
- 8 ounce. mushrooms, sliced
- 2 c. chicken broth
- 1 pkg. frzn artichoke hearts
- 1 tbsp. lemon juice
- 1 teaspoon celery seed
- Grnd pepper
- 1/3 c. half and half
- 1/2 c. pitted ripe olives
Directions
- Seasoned Flour: 1/2 c. flour, 1 1/2 tsp. salt and 1 tsp. pepper.
- Coat meat with flour and brown in oil. Reduce heat to medium low. Drain off all but 1 Tbsp. oil. Add in mushrooms, cook 4 min. Add in broth, bring to boil. Return meat to pot, reduce heat. Cover and simmer 1 hour. Stir in artichoke hearts, lemon juice, celery seed, pepper and half and half. Bring to boil. Reduce heat. If too thick add in more broth. Cover and simmer 15 min. Stir in olives. Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1819g | |
| Calories 2874 | |
| Calories from Fat 1908 | 66% |
| Total Fat 213.6g | 267% |
| Saturated Fat 32.84g | 131% |
| Trans Fat 1.88g | |
| Cholesterol 642mg | 214% |
| Sodium 1461mg | 61% |
| Potassium 3853mg | 110% |
| Total Carbs 68.15g | 18% |
| Dietary Fiber 10.2g | 34% |
| Sugars 4.78g | 3% |
| Protein 171.07g | 274% |
