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Raciónes: 6

Ingredientes

Cost per serving $0.45 view details
  • 1 Tbsp. extra virgin olive oil
  • 2 lb bone-in veal shoulder arm steaks
  • 1 bag peeled baby carrots - (16 ounce)
  • 8 ounce frzn small onions
  •     (half of a 16-ounce bag)
  • 1 med celery stalk cut crosswise
  •     into 1/2" pcs
  • 3 x garlic cloves chopped
  • 1/2 tsp salt
  • 1/4 tsp freshly-grnd black pepper
  • 1/4 tsp dry thyme
  • 1 can diced tomatoes - (14 1/2 ounce)
  • 1/4 c. dry white wine
  • 1/2 c. fresh parsley leaves - (loosely packed) minced
  • 2 tsp grated fresh lemon peel

Direcciones

  1. In 6-qt pressure cooker, heat oil over high heat. Add in half the veal and cook till browned on both sides. Transfer veal to bowl; repeat with remaining veal.
  2. Add in carrots, onions, celery, garlic, salt, pepper, and thyme, and cook 1 minute, stirring. Stir in tomatoes, wine, and 1/4 c. water; heat to boiling over high heat.
  3. Return veal to pressure cooker. Following manufacturer's directions, cover pressure cooker, bring up to pressure, and cook under pressure 15 min. Release pressure quickly, as manufacturer directs.
  4. In c., mix parsley with lemon peel; sprinkle over stew.
  5. This recipe yields 6 main-dish servings.
  6. Comments: This Italian dish, usually made with thick veal shanks, is done in a flash with the help of a pressure cooker. We call for thinner - and less expensive - veal shoulder arm steaks. They may be labeled as chops, just be sure to look for the small round bone. Serve over rice if desired.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 92g
Recipe makes 6 servings
Calories 53  
Calories from Fat 21 40%
Total Fat 2.39g 3%
Saturated Fat 0.34g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 250mg 10%
Potassium 171mg 5%
Total Carbs 5.89g 2%
Dietary Fiber 1.3g 4%
Sugars 2.54g 2%
Protein 0.92g 1%
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