| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Irish |
Lowfat, Soup, 4star |
2 |
Servings |
INGREDIENTS
| 4 |
oz |
Veal, cubed, trimmed and sliced |
| 1 |
tb |
Red wine, such as Cabernet Sauvignon |
|
|
Freshly ground black pepper, to taste |
| 2 |
c |
Water, approximate |
| 3 |
c |
Potato chunks |
| 2 |
|
Parsnips, chunked |
| 1 |
|
Cube mushroom gravy, or bouillon |
| 1 |
|
Sprig fresh rosemary |
| 2 |
ts |
Dijon mustard, as noted |
| 1/2 |
ts |
Canola oil, butter flavored |
| 1 |
c |
Red cabbage, thinly sliced |
| 4 |
tb |
White onions, thinly sliced |
| 1 |
tb |
Malt vinegar, approximate |
|
|
Chopped fresh parsley, to garnish |
|
|
Finely shredded carrot, to garnish |
|
|
Potato rolls or bread |
INSTRUCTIONS
RELISH
ASIDES
Trim and flatten the cubes of lean meat; then cut into 1-inch pieces. Heat
nonstick (2 qt) saucepan to high; sear and brown the meat. Deglaze and
"proof" with wine. Add water, mushroom base, chunks of vegetables, rosemary
and mustard. Reduce heat, and simmer uncovered about 20 mins (to reduce
stock). Complete the cooking on low, covered until done (about 50 mins or
so.)
In a nonstick (1 qt) saucepan, heat the canola til runny; add the cabbage,
then the onion and cook for about 5 or 6 minutes until all is magenta and
the aroma is blended. Add the malt vinegar, and swirl. Remove from heat,
cover and set aside on the counter until needed to top the stew. Serves 2
at 320 cals, 7.4 g fat, 20.4% cff (mc3 estimates exclude bread.)
COOKsNOTEs: I've over-cooked this stew but it did not disintegrate; it does
melt in the mouth: about 2-1/2 hrs simmer; reheat for dinner. * Suitable
for make-ahead and reheat, adding water as needed. * You can make more
relish; it usually disappears. * We used A DIJON Mustard Salad Dressing
("fat free") seasoned with lemon juice, a hint of tarragon, garlic, dried
onion, and celery salt. * Irish soda bread is good with this as is potato
rolls. Fresh parsley and finely shredded carrot add the crispies. * Use
lean boneless veal, pork, or lamb. * Choose a variety of potato. * Puree a
potato and use as thickener. * We use reduced salt bouillon.
Recipe by: PAT Hanneman (1997) Two4lite.mcf Posted to Digest
eat-lf.v097.n070 by PATh <phannema@wizard.ucr.edu> on Mar 15, 1997
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