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Ingredientes
- 1 tbsp. butter
- 2 lbs. boned veal shoulder, cut in 1-inch cubes
- 2 1/2 c. boiling water
- 1 (7/10 ounce.) envelope onion salad dressing mix
- 3/4 teaspoon salt
- 1/2 teaspoon dry marjoram leaves
- 1 1/2 c. pared carrots, cut in 1-inch pcs
- 1 c. sliced celery
- 2 med. yellow summer squash, sliced (about 3 c.)
- 1 (10 ounce.) pkg. frzn peas
- 1 tbsp. flour
Direcciones
- In warm butter in 4-qt Dutch oven, brown veal well on all sides. Gradually stir in boiling water, salad dressing mix, salt, and marjoram. Bring to boiling; reduce heat, and simmer covered 1/2 hour. Add in carrots to meat mix; simmer covered, about 1/2 hour. Add in celery and squash, pressing them into liquid; cook 10 min. Add in peas; cook 15 min, or possibly till all vegetables are tender. Remove meat and vegetables to heated serving dish; keep hot.
- Mix flour with 2 Tbsp. water till smooth. Stir into liquid in Dutch oven; bring to boiling, and boil 1 minute, or possibly till slightly thickened. Spoon over meat and vegetables. Makes 6 (1 1/2 c.) servings, 302 calories each.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 554g | |
| Recipe makes 4 servings | |
| Calories 302 | |
| Calories from Fat 64 | 21% |
| Total Fat 7.17g | 9% |
| Saturated Fat 3.05g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 735mg | 31% |
| Potassium 1128mg | 32% |
| Total Carbs 19.07g | 5% |
| Dietary Fiber 5.9g | 20% |
| Sugars 8.04g | 5% |
| Protein 39.71g | 64% |
