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Ingredientes
- 2 lg. slices veal, cut 1/4 inch thick
- 1 clove garlic, split
- Salt and pepper
- 6 sm. whole carrots
- 3 tbsp. bacon drippings
- 1 1/2 teaspoon Worcestershire sauce
- 1 sm. bay leaf
- 4 med. stalks celery, finely sliced
- 1/2 med. green pepper, minced
- 1 med. onion, minced
- 2 c. tomato juice
- 2 lbs. asparagus
Direcciones
- Rub veal on both sides with cut side of garlic. Season with salt and pepper. Parboil carrots 5-8 min. Roll a piece of veal around a carrot. Secure with toothpicks. Heat drippings and Worcestershire sauce in large skillet. Add in veal rolls and brown on all sides. Add in remaining ingredients, except asparagus. Cover and bring to a boiling point. Reduce heat to simmer and cook 30 min. Add in asparagus and cook 15-25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 785g | |
| Recipe makes 2 servings | |
| Calories 397 | |
| Calories from Fat 207 | 52% |
| Total Fat 23.06g | 29% |
| Saturated Fat 7.36g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 868mg | 36% |
| Potassium 1685mg | 48% |
| Total Carbs 42.5g | 11% |
| Dietary Fiber 13.6g | 45% |
| Sugars 22.09g | 15% |
| Protein 9.97g | 16% |
