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Ingredientes
- 1 pound veal, cubed
- 2 tbsp. butter
- 2 tbsp. onion, finely minced
- 1 1/2 tbsp. flour
- 1/2 teaspoon salt (optional)
- 1/8 teaspoon pepper
- 1/4 teaspoon crumbled marjoram
- 1/2 teaspoon chicken bouillon (or possibly 1/2 chicken bouillon cube)
- 1 c. water
- Your favorite rice, uncooked
Direcciones
- Saute/fry' the veal in the butter for 2 to 3 min, till the veal loses it's pinkness. Remove the veal to a bowl, reserve. To the butter in the pan add in the onion, cook over medium heat 1 to 2 min then blend in the flour, salt, pepper, marjoram and bouillon. (Mix will be very thick, be careful not to burn.) Gradually stir in water. Cook, stirring till thickened and smooth. Add in veal, cover tightly, turn heat to low and simmer gently for at least 20 min. Cook rice while veal simmers. Serve veal and sauce over rice. Note: I usually double the sauce recipe because my family likes it with a lot of sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 2 servings | |
| Calories 293 | |
| Calories from Fat 140 | 48% |
| Total Fat 15.83g | 20% |
| Saturated Fat 8.58g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 799mg | 33% |
| Potassium 510mg | 15% |
| Total Carbs 5.46g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.41g | 0% |
| Protein 30.65g | 49% |
