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Description
From NJ Star Ledger
Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. veal (cut in 2 in. pieces)
- 1 Tbsp. vegetable oil
- 1 cup chopped onion
- 2 cloves garlic (minced)
- 3 carrots (peeled and sliced)
- 1/2 cup dried currants
- 2 cups veal stock
- 2 Tbsp. grainy mustard
- 1/2 tsp. black pepper
- 2 tsp. cornstarch
- 2 Tbsp. cold water
- 1 Tbsp. white wine vinegar
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Directions
- Pat veal cubes dry. Heat oil in Dutch oven over med. high heat. Brown the veal on all sides doing it in small batches. Remove veal to a bowl.
- Reduce the heat to med-low and add onion and garlic and saute for 5 min. Add the carrots and return the veal to pan. Add currants, stock mustard and pepper. Bring to a boil and reduce the heat to low and cook for 60 - 90 min.
- Mix together the cornstarch and water and stir into the stew. Allow 2 min. to thicken. Stir in the vinegar. Serve with egg noodles.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat5g25% |
| Trans Fat0g |
| Cholesterol135mg45% |
| Sodium430mg18% |
| Potassium990mg28% |
| Protein36g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A150% |
| Vitamin C20% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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