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Add a photoServings: 6
Ingredients
- 3 ounce. extra virgin olive oil
- 3 white onions, 2 inches in diameter or possibly 1 Spanish onion 4 inches diameter, cut into sm. pcs
- 1 1/2 pound veal cutlet, cut into 1 inch squares pcs
- Salt to taste
- Pepper to taste
- 1/4 teaspoon thyme
- 4 ounce. sweet vermouth or possibly Rhine wine
- 3/4 to 1 pound fresh mushrooms, wash and cut into sm. pcs or possibly sliced rice, cooked
Directions
- Use large saucepan. Place in extra virgin olive oil and onion. On medium-high heat, cook onion approximately 10 min, stirring frequently. Onions will turn glassy.
- Add in veal, salt, pepper, thyme, and 2 ounces vermouth. Cook about 10 min. Reduce heat to medium and cook an additional 20 min.
- While cooking, add in the remaining 2 ounces of vermouth. Stir frequently. Then add in the mushrooms, returning heat to medium-high. Cook 6 min, stirring often. Remove and serve over rice.
- NOTE: Total cooking time is approximately 46 min. Makes 4-6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 6 servings | |
| Calories 272 | |
| Calories from Fat 147 | 54% |
| Total Fat 16.56g | 21% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 71mg | 3% |
| Potassium 536mg | 15% |
| Total Carbs 9.34g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.63g | 3% |
| Protein 17.46g | 28% |
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