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Ingredientes
- 1 1/2 pound veal steak, 1/2 inch thick
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 c. salad oil
- 4 tbsp. lemon juice
- 1 clove garlic, chopped
- 1 teaspoon dry mustard
- 1/2 teaspoon sugar
- 1/4 c. flour
- 1/4 c. shortening
- 1 med. onion, thinly sliced
- 1 sm. green pepper, cut in strips
- 1 1/4 c. canned bouillon or possibly consomme
- 1/4 pound mushrooms
- 1 tbsp. butter
Direcciones
- Slice veal into serving pcs and place in a single layer in a shallow dish. In a small bowl, combine salt, paprika, oil, lemon juice, garlic, mustard, and sugar; pour over veal. Place in refrigerator for at least 15 min.
- Remove veal from sauce and lightly coat with flour. Brown veal in warm shortening in a skillet over medium heat (about 15 min). Add in onion and green pepper.
- Combine bouillon with remaining sauce which veal was marinated in; pour over veal in skillet. Cover and cook over low heat till veal is very tender (about 40 min). Clean and slice mushrooms. Saute/fry mushrooms in butter in a shallow saucepan over low heat till tender (about 10 min). Add in sauteed mushrooms to veal and cook 5 min longer. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 8 servings | |
| Calories 282 | |
| Calories from Fat 205 | 73% |
| Total Fat 23.19g | 29% |
| Saturated Fat 5.23g | 21% |
| Trans Fat 2.14g | |
| Cholesterol 50mg | 17% |
| Sodium 480mg | 20% |
| Potassium 299mg | 9% |
| Total Carbs 6.16g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.43g | 1% |
| Protein 12.76g | 20% |
