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Ingredientes
- 1 tbsp. butter
- 1/2 c. diced onions
- 1/2 lg. clove garlic chopped
- 1 teaspoon lowfat milk paprika
- 2 tbsp. tomato sauce
- 2 tbsp. (heaping) lowfat sour cream
- Spaetzle (recipe follows)
- 2 pound shoulder veal cut into 2 inch cubes
- 2 pound veal bones
- 1 tbsp. flour
- 4 c. chicken stock
- 1/2 teaspoon salt
Direcciones
- In large heavy skillet heat butter, add in onion, garlic and paprika - cook till onion is soft. Add in veal cubes and bones. Cook over low heat till meat lets out juices. Sprinkle with flour till lightly browned when cooking. Add in stock (water can be used if stock not available) and salt. Bring mix to a boil, stirring frequently. Add in tomato sauce, lower heat and simmer for 30 min or possibly till meat is fork tender. Remove and throw away bones. Turn off heat and add in lowfat sour cream slowly. Adjust seasoning if wanted. Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 438g | |
| Recipe makes 4 servings | |
| Calories 237 | |
| Calories from Fat 61 | 26% |
| Total Fat 6.84g | 9% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 872mg | 36% |
| Potassium 822mg | 23% |
| Total Carbs 4.64g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.1g | 1% |
| Protein 37.0g | 59% |
