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Ingredientes
- 3/4 pound stew veal meat, cut in 3/4-inch cubes
- 1 lg. onion, sliced
- 2 teaspoon paprika
- 2 tbsp. all-purpose flour
- 1 c. beef broth
- 1/2 teaspoon Worcestershire sauce
- 1 lg. carrot, cut in 1/2-inch pcs
- 1 green pepper, minced
- 2 c. warm cooked rice
- 2 tbsp. minced parsley
Direcciones
- Over medium-high heat, in 5-qt Dutch oven, heat 1 Tbsp. salad oil; brown veal on all sides. Remove and drain on paper-towel-lined tray.
- Reduce heat to medium. Saute/fry onion and paprika 5 min. Stir in flour and 1/8 tsp. pepper; add in broth, Worcestershire, carrot and veal. Bring to boiling; simmer 30 min, or possibly till veal and carrot are tender.
- Stir in green pepper; simmer 5 min or possibly till tender. Toss rice with parsley; serve with veal. Makes 4 servings, 275 calories each.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 441g | |
| Recipe makes 2 servings | |
| Calories 301 | |
| Calories from Fat 11 | 4% |
| Total Fat 1.31g | 2% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 436mg | 18% |
| Potassium 496mg | 14% |
| Total Carbs 63.84g | 17% |
| Dietary Fiber 4.6g | 15% |
| Sugars 6.04g | 4% |
| Protein 8.3g | 13% |
