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Nutrition Information*
per serving
Calories: 306.9
Total Sugars: 15g
Carb.: 23.1g
Fiber: 2.8g
Total Fats: 13.1g
Cholesterol: 93mg
Protein: 25.4g
Sodium: 184.9mg
*Data provided by USDA
2 pounds veal ; stew meat, cut into 1 inch chunks
28 ounces tomatoes ; cut up
2 onions ; large, sliced
2 red bell pepper ; large, cut into strips
3 tablespoons olive oil
1 pound mushroom ; small, sliced
1 teaspoon basil ; dried
3/4 cup raisins
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons parsley ; chopped
Submitted by baker
A veal stew with peppers, tomatoes and a whole lot of other stuff.
Cal: 307 Fat: 13g Carbs: 23g Protein: 25g Fiber: 3g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
15.3
--
7.7
11.1
20.2
31
50.9
7.7
Calories: 306.9
Total Sugars: 15g
Carb.: 23.1g
Fiber: 2.8g
Total Fats: 13.1g
Cholesterol: 93mg
Protein: 25.4g
Sodium: 184.9mg
*Data provided by USDA
Original recipe serves 8
½ 2x 3x Reset
Ingredients (serves 8)
Directions
Brown veal in a 5 quart Dutch oven, a third at a time in hot oil. Return all meat to oven. Add mushrooms, onions, basil, tomatoes, green and red peppers, salt and pepper. Bring to a boil, then reduce to a simmer. Simmer, covered for 40 minutes. Stir in parsely and raisins. Cook for 5 minutes more or until vegetables and veal are tender. Serve in bowls, garnishing with parsely if desired.
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