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Ingredientes
- 4 veal chops, 1 inch thick
- 1/4 c. flour
- 6 tbsp. butter
- 16 sm. white onions, peeled
- 8 sm. potatoes, peeled
- 2/3 c. beef consomme
- 2 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon sugar
- 1/4 c. minced parsley, optional
Direcciones
- Trim fat from chops. Use 2 skillets, one 12 inch and one 8 inch. In the smaller one heat 2 Tbsp. butter; turn chops in flour and then brown slowly on both sides. Cover and cook over very low heat about 20 min. In the large skillet, heat 4 Tbsp. butter. When just turning color, add in onions and potatoes and cook till golden brown, shaking the pan often. Pour off all fat. Add in the chops and 1/3 c. consomme. Season. Sprinkle sugar over the vegetables. Cover and simmer for 20 min. Uncover, turn vegetables and chops over. Add in remaining consomme. Cover and cook till chops are tender. Remove cover and let juices cook down. Garnish with parsley. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 389g | |
| Recipe makes 6 servings | |
| Calories 324 | |
| Calories from Fat 105 | 32% |
| Total Fat 11.97g | 15% |
| Saturated Fat 7.45g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 962mg | 40% |
| Potassium 998mg | 29% |
| Total Carbs 50.26g | 13% |
| Dietary Fiber 6.8g | 23% |
| Sugars 9.19g | 6% |
| Protein 6.32g | 10% |
