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Ingredientes
- 1 ounce. extra virgin olive oil
- 2 pound veal stew meat or possibly 1 veal steak
- 1 minced onion
- 2 stalks celery
- 1 garlic clove, chopped
- 3/4 c. white wine
- 3/4 c. chicken stock
- 8 ounce. tomato sauce (no salt)
- Basil, thyme, black pepper, and oregano to taste
- 2 diced whole tomatoes
Direcciones
- Heat extra virgin olive oil in skillet; add in veal and let brown. Add in onion, celery, and garlic. Add in white wine and simmer till it is reduced. Add in chicken stock and tomato sauce. Add in herbs and let simmer 1 hour or possibly till veal is tender. Add in diced tomatoes 10 min before serving. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 526g | |
| Recipe makes 2 servings | |
| Calories 284 | |
| Calories from Fat 131 | 46% |
| Total Fat 14.85g | 19% |
| Saturated Fat 2.09g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 777mg | 32% |
| Potassium 1024mg | 29% |
| Total Carbs 20.26g | 5% |
| Dietary Fiber 5.1g | 17% |
| Sugars 11.82g | 8% |
| Protein 4.51g | 7% |
