| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Italian | 8 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Lean veal stewing meat |
| trimmed and cubed see | ||
| notes | ||
| 4 | Cloves garlic, crushed | |
| Salt and pepper, to taste | ||
| Olive oil | ||
| 1 | Onion, diced | |
| 2 | Italian plum tomatoes | |
| seeded and diced | ||
| 1 | Carrot, peeled and thinly | |
| sliced | ||
| 10 1/2 | oz | Chicken broth |
| 2 | T | Sweet paprika |
| 4 | oz | Fresh white mushrooms |
| sliced | ||
| 2 | oz | Fresh shitaki mushrooms |
| sliced | ||
| 2 | oz | Fresh oyster mushrooms |
| sliced | ||
| 1 | pt | Sour cream |
INSTRUCTIONS
In a large fry pan over moderate heat saute the veal in the olive with the salt and pepper until all the liquid is cooked off and the meat is lightly browned. Add all the ingredients in step two. Mix thoroughly, and simmer covered over low heat,stirring occasionally, for approximately 1 hour or until the meat is tender. Add all the mushrooms in step three mix well and continue cooking for 2-3 minutes more.Add the sour cream, mix thoroughly over low heat until the sour cream is warmed, being careful not to let it curdle. Serve at once over rice,dumplings or halusky ( potato dumplings ). Serves 6-8 NOTES : Note - Chicken can be substituted for the veal in this dish. If so the meat will not have to be cooked as long. You can also use wild game such as Pheasant, Grouse, Chucker Partridge and Quail. Recipe by: LeRoy Trnavsky's Version Posted to MasterCook Digest by drleroy@juno.com (LeRoy C Trnavsky) on Sep 8, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 162
Calories From Fat: 132
Total Fat: 15g
Cholesterol: 29.9mg
Sodium: 169.4mg
Potassium: 240.4mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: 3.5g
Protein: 2.9g