Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 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
- Â Â (half of a 16-ounce bag)
- 1 med celery stalk cut crosswise
- Â Â 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
- 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.
- 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.
- 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.
- In c., mix parsley with lemon peel; sprinkle over stew.
- This recipe yields 6 main-dish servings.
- 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.
Languages
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% |
