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Ingredientes
- 4-5 pound boneless shoulder or possibly chuck veal roast or possibly rolled veal roast
- 8 carrots, cut in 2" pcs
- 1 lg. onion, diced
- 1-2 cloves garlic, crushed
- 1 stalk celery, minced
- 1 tbsp. sugar
- 1 bay leaf
- 2-4 tomatoes, minced
- 4 sprigs parsley
- 1/2-1 c. dry white wine
- 1 pkg. frzn peas, optional
Direcciones
- 1. Brown veal in veg. oil. Remove.
- 2. Add in onion, carrots, sugar and garlic. Cook till brown.
- 3. Return meat to pan. Add in wine, tomatoes, celery, parsley and bay leaf.
- 4. Bring to boil. Cover, reduce heat, simmer 2 hrs (better when made day in advance). May be frzn.
- Optional: Add in thawed package of frzn green peas. Cook for 15 min prior to serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 379g | |
| Recipe makes 8 servings | |
| Calories 294 | |
| Calories from Fat 41 | 14% |
| Total Fat 4.59g | 6% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 249mg | 10% |
| Potassium 1069mg | 31% |
| Total Carbs 16.55g | 4% |
| Dietary Fiber 4.3g | 14% |
| Sugars 8.24g | 5% |
| Protein 41.51g | 66% |
