| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Soups and, Stews | 9 | Servings |
INGREDIENTS
| 2 | lb | Lean veal stew meat |
| 2 | T | Olive oil |
| 3 | Cloves garlic, minced | |
| 2 | c | Sliced carrot, 3/4-inch |
| 1 1/2 | c | Frozen pearl onions |
| 1/4 | c | Chopped fresh flat-leaf |
| parsley | ||
| 1/2 | t | Dried whole basil |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 2 | c | Dry red wine |
| 1 | c | Canned crushed tomatoes |
| 10 1/2 | oz | Low-sodium chicken broth, 1 |
| can | ||
| 2 | Bay leaves | |
| 4 | c | Halved fresh mushrooms |
| 2 | t | Cornstarch |
| 1 | t | Water |
| White Polenta | ||
| 3 | T | Grated Parmesan cheese |
| Flat-leaf parsley | ||
| optional | ||
| 1 1/2 | c | Cornmeal |
| 3/4 | t | Salt |
| 5 | c | Water |
| 1 | Clove garlic, crushed |
INSTRUCTIONS
Trim fat from veal. Cut veal into 1-1/2-inch cubes. Heat oil in a large Dutch oven over medium-high heat. Add veal and garlic; cook 5 minutes or until veal loses its pink color. Add carrot and next 9 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes. Add mushrooms, and cook, uncovered, 45 minutes or until veal is tender. Combine cornstarch and water; add to stew. Cook 2 minutes or until slightly thickened, stirring constantly. Discard bay leaves. Ladle White Polenta into individual pasta bowls; top with stew. Sprinkle with cheese. Yield: 9 servings (serving size: 1 cup stew, 1/2 cup polenta, and 1 teaspoon cheese). INSTRUCTIONS FOR WHITE POLENTA: Combine cornmeal and salt in a large saucepan. Gradually add water and garlic, stirring constantly with a wire whisk. Bring to a boil; reduce heat to medium-low. Cook, uncovered, 15 minutes or until thickeneed, stirring frequently. Yield: 9 servings (serving size: 1/2 cup). Per serving: 299 Calories; 9g Fat (30% calories from fat); 19g Protein; 28g Carbohydrate; 58mg Cholesterol; 463mg Sodium Serving Ideas : Garnish with parsley, if desired. Serve warm. NOTES : Serve crusty Italian bread to sop up the rich veal and wine juices. We recommend a Barbera d'Alba or Barbera d'Asti wine for making and serving with this dish. Substitute 2 pounds of lean, boneless bottom round roast for veal, if desired. Recipe by: Cooking Light, Sept 1994, page 96 Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 172
Calories From Fat: 54
Total Fat: 6.2g
Cholesterol: 1.5mg
Sodium: 435.5mg
Potassium: 402.1mg
Carbohydrates: 23.9g
Fiber: 3.4g
Sugar: 2.8g
Protein: 4.8g