| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy, Eggs |
Dutch |
Lamb |
7 |
servings |
INGREDIENTS
| 1 |
tb |
Margarine |
|
|
Vegetable Cooking Spray |
| 1/8 |
lb |
Lean Veal Tip Round Roast; Cut Into 1" Pieces |
| 1 1/2 |
c |
Sliced Carrot |
| 1 |
c |
Sliced Onion |
| 1 |
|
Garlic Cl Ove; Minced |
| 1/4 |
c |
All-Purpose Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
c |
Low-Salt Chicken Broth |
| 1 |
c |
Fat-Free Beef Broth |
| 1/2 |
c |
Dry White Wine |
| 2 |
|
Bay Leaves |
| 1/2 |
c |
Low-Fat Sour Cream |
| 5 1/4 |
c |
Cooked Egg Noodles |
|
|
Chopped Parsley; Optional |
INSTRUCTIONS
Melt 1 teaspoon margarine in a Dutch oven with cooking spray over
medium-high heat. Add veal; cook 5 minutes, browning on all sides. Remove
meat from pan; set aside. Melt 2 teaspoons of margarine in pan overmedium
heat. Add carrot, onion, and garlic; sauté 10 minutes or until tender. Stir
in flour, paprika, salt, and pepper. Add broths, wine, and bay leaves; stir
well. Return meat to pan, and bring to a boi. Cover, reduce heat, and
simmer for 1 1/2 hours or until tender. Stirring occasionally. Discard bay
leaves. Remove from heat, and stir in sour cream. Cook over los heat 5
minutes or unitl thoroughly heated. Serve over noodles; garnish with
parsley, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by sherilyn70@earthlink.net on Apr 16, 1999,
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