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Ingredientes
- 8 slices bacon (1/2 inch pcs)
- 2 1/2 pound veal (1 inch cubes)
- 2 c. minced onion
- 3 carrots, thickly sliced
- 2 ribs celery, thickly sliced
- 2 red bell peppers (1 inch cubes)
- 3 chopped cloves garlic
- 1/4 c. paprika
- 1/2 teaspoon cayenne pepper
- 1/2 c. canned crushed tomatoes
- 3 c. canned chicken broth
- 1 c. quartered mushroom caps
- 1/2 c. lowfat sour cream
- 3 tbsp. parsley
- 1/2 teaspoon salt
Direcciones
- Fry bacon till golden brown. Drain on paper towel. Pour fat into measuring c. and return 1/4 c. to skillet. Saute/fry veal in batches till lightly brown on all sides. Transfer to plate. Add in additional fat to skillet if necessary and saute/fry onion, carrot, celery and red peppers till tender (6-8 min). Add in garlic; saute/fry 1 minute. Add in paprika and cayenne and cook, stirring constantly 1 minute.
- Transfer vegetable mix to 6 qt Dutch oven. Stir in tomatoes, broth, veal and bacon. Heat to boiling and skim fat from surface. Simmer, partially covered, till meat is tender (1 to 1 1/2 hrs) skimming surface and stirring occasionally.
- Using slotted spoon, transfer about 1 c. of vegetables to food processor or possibly blender; puree till nearly smooth. Return puree to stew. Add in mushrooms and simmer 5 min. Stir lowfat sour cream into stew; heat, stirring constantly just unitl warm. Don't allow to boil. Stir in 2 Tbsp. parsley and salt. Serve over noodles and sprinkle with remaining parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 8 servings | |
| Calories 321 | |
| Calories from Fat 174 | 54% |
| Total Fat 19.36g | 24% |
| Saturated Fat 6.94g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 663mg | 28% |
| Potassium 811mg | 23% |
| Total Carbs 11.76g | 3% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.71g | 3% |
| Protein 25.18g | 40% |
