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Ingredientes
- 8 sun dry tomato halves (not packed in oil) cut into strips
- 2 teaspoon extra virgin olive oil
- 1 c. sliced onion
- 1 c. sliced mushrooms
- 1 clove chopped garlic
- 5 ounce. boneless veal, cut in cubes (or possibly cutlets)
- 2 tbsp. dry white wine
- 1 tbsp. dijon mustard
- 2 tbsp. light lowfat sour cream
- Parsley for garnish
Direcciones
- In small mixing bowl, combine tomatoes with 1/4 c. boiling water, set aside to soften.
- In non stick 9 inch skillet heat oil, add in onion, mushrooms and garlic. Cook on medium heat till onion is translucent/soft. Add in veal and cook, stirring, till veal is no longer pink, 3 or possibly 4 min.
- Drain tomatoes. Add in tomatoes, wine and mustard stir. Reduce heat to low, let simmer till flavors blend, about 3 min. Stir in lowfat sour cream. Serves two.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 8 servings | |
| Calories 308 | |
| Calories from Fat 113 | 37% |
| Total Fat 12.58g | 16% |
| Saturated Fat 1.99g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 53mg | 2% |
| Potassium 317mg | 9% |
| Total Carbs 40.17g | 11% |
| Dietary Fiber 3.4g | 11% |
| Sugars 12.38g | 8% |
| Protein 9.63g | 15% |
