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Ingredientes
- 1 lg. onion, minced
- 1 lg. clove garlic, crushed
- 1 tbsp. extra virgin olive oil
- 2 lbs. boneless veal shoulder, cut in 1 inch cubes
- 1/4 c. unsifted flour
- 1 (14 1/2 ounce.) can tomatoes
- 1/2 c. marsala wine
- 3 carrots, diced
- 1/2 pound mushrooms, quartered
- 1 teaspoon Italian seasoning
- 1 env. low-sodium bouillon granules
- 1/2 (10 ounce.) pkg. frzn peas
Direcciones
- In microwave safe casserole, combine onion, garlic, and oil. Cover; vent. Cook on high 3 min, stirring once. In bowl, toss veal with flour. Add in to onion mix. Cover; cook on high 10 min, stirring once.
- Stir in 1/8 tsp. pepper and all other ingredients, except peas. Cover; cook on high 8 min. Stir; cover. Cook on medium 40 min, stirring occasionally. Stir in peas; cook on high 5 min. Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 433g | |
| Recipe makes 4 servings | |
| Calories 367 | |
| Calories from Fat 71 | 19% |
| Total Fat 8.0g | 10% |
| Saturated Fat 1.79g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 324mg | 14% |
| Potassium 1121mg | 32% |
| Total Carbs 25.8g | 7% |
| Dietary Fiber 4.6g | 15% |
| Sugars 9.49g | 6% |
| Protein 39.95g | 64% |
