Veal Potato Stew With Sour Onion And Cabbage
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Irish | 4star, Lowfat, Soup | 2 | Servings | |
INGREDIENTS
| 4 | oz | Veal, cubed trimmed and |
| sliced | ||
| 1 | T | 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 | t | Dijon mustard, as noted |
| 1/2 | t | Canola oil, butter flavored |
| 1 | c | Red cabbage, thinly sliced |
| 4 | T | White onions, thinly sliced |
| 1 | T | Malt vinegar, approximate |
| Chopped fresh parsley, to | ||
| garnish | ||
| Finely shredded carrot, to | ||
| garnish | ||
| Potato rolls or bread |
INSTRUCTIONS
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
A Message from our Provider:
“God is humble”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 823
Calories From Fat: 35
Total Fat: 4g
Cholesterol: 44.7mg
Sodium: 1087.4mg
Potassium: 4246.6mg
Carbohydrates: 172.5g
Fiber: 29.8g
Sugar: 20.7g
Protein: 30.1g