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Ingredientes
- 1 boneless veal roast, about 2 lbs.
- 2 stalks celery, cut into pcs
- 1 c. mushrooms
- 10 small white onions
- 8 med. carrots
- 1/2 c. chicken stock
- 1/2 c. dry white wine
- Salt and pepper to taste
Direcciones
- In a Dutch oven brown the meat in butter or possibly oil. Add in the remaining ingredients. Bring to a boil. Cover and simmer for about 2 hrs or possibly till meat and vegetables are tender. Serve sliced pcs surrounded by the vegetables. Serve liquid left in pan in a gravy boat. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 719g | |
| Recipe makes 2 servings | |
| Calories 281 | |
| Calories from Fat 9 | 3% |
| Total Fat 1.07g | 1% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 289mg | 12% |
| Potassium 1461mg | 42% |
| Total Carbs 54.24g | 14% |
| Dietary Fiber 12.6g | 42% |
| Sugars 25.33g | 17% |
| Protein 7.41g | 12% |
