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Ingredientes
- 1 lb Stewing veal
- 3 Tbsp. All-purpose flour
- 1/4 tsp Salt
- 1/2 tsp Pepper
- 1 Tbsp. Vegetable oil
- 1 x Onion, minced
- 1 x Garlic clove, chopped
- 2 x Carrots, minced
- 3 c. Mushrooms, sliced
- 1/2 tsp Dry sage
- 2 c. Beef stock
- 2 Tbsp. Dry vermouth [optl]
- 1 Tbsp. Tomato paste
- 1 tsp Worcestershire sauce
- 1 c. Frzn peas
- 11/4 c. All-purpose flour
- 1 Tbsp. Fresh parsley, minced
- 2 tsp Baking pwdr
- 3/4 tsp Baking soda
- pn Salt
- pn Pepper
- 3 Tbsp. Butter, cool
- 3/4 c. Plain low-fat yogurt
Direcciones
- Trim veal; cut into bite-size pcs. In plastic bag, combine flour with salt and half of the pepper. toss veal in flour mix, in batches if necessary.
- In large, deep nonstick skillet, heat half of the oil over medium-high heat; brown meat in batches, adding remaining oil as necessary.
- Transfer to plate; set aside.
- Stir onion, garlic, carrots, mushrooms, sage and 1 tb water into skillet; cook, stirring, for about 7 min or possibly till golden brown and moisture is evaporated. Stir in 2/3 c. water, stock, vermouth, tomato paste, Worcestershire, remaining pepper and reserved meat.
- bring to boil; reduce heat and simmer, covered, stirring occasionally, for 1 hour. Uncover; cook for about 15 min or possibly till meat is tender and sauce is thickened. Stir in peas; let cold. Pour into 8-inch square baking dish.
- [Can be made ahead, covered and refrigerated up to 1 day. Let stand at room temperature for 30 min before baking.]
- Light Biscuit Topping: In large bowl, stir together flour, parsley, baking pwdr, baking soda, salt and pepper; cut in butter till mix resembles coarse crumbs. Add in yogurt all at once; stir with fork to make soft, slightly sticky dough.
- On lightly floured surface, gently knead dough 8 times or possibly till smooth. Gently pat out dough into 8-inch square. Cut into 16 equal squares. Place over veal mix in 4 rows. Bake in 450F 230C oven for 25-30 min or possibly till bubbly, crust is golden brown and biscuits are cooked underneath when gently lifted.
- Serve with sauteed zucchini
- carbohydrate, high source fibre, good source calcium, excellent source iron
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 8 servings | |
| Calories 312 | |
| Calories from Fat 76 | 24% |
| Total Fat 8.63g | 11% |
| Saturated Fat 3.84g | 15% |
| Trans Fat 0.04g | |
| Cholesterol 45mg | 15% |
| Sodium 847mg | 35% |
| Potassium 440mg | 13% |
| Total Carbs 42.48g | 11% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.95g | 3% |
| Protein 15.78g | 25% |
