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Ingredientes
- 1 tbsp. butter
- 1 pound veal cubes
- 1 1/2 c. diced carrots
- 1/2 c. diced onion
- 1/4 c. sherry
- 1/4 teaspoon sage
- 1/8 teaspoon marjoram
- 1/8 teaspoon thyme
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 egg yolks
- 4 tbsp. lowfat sour cream
- 1 (6 ounce.) noodles, cooked
- Minced parsley
Direcciones
- Cook mushrooms in butter in covered fry pan about 10 min; reserve juices. In a 2 1/2 qt casserole combine mushrooms with veal, carrots, onion, sherry and spices. Drain off juices. Add in to fry pan with reserved mushroom juices. Bring to boil, reduce heat, blend some of the liquid with egg yolks beaten with the lowfat sour cream and stir back into pan. Pour sauce over meat. Add in noodles; mix lightly. Sprinkle with parsley. 6-8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 68 | 20% |
| Total Fat 7.74g | 10% |
| Saturated Fat 3.93g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 1075mg | 45% |
| Potassium 453mg | 13% |
| Total Carbs 43.7g | 12% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.36g | 3% |
| Protein 17.29g | 28% |
