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Quick Summer Veal Stew
Servings:
4
Prep time:
0:15:00
Bake/Cook time:
0:20:00
2 pounds boneless veal round steak, 1/2" thick
1 tablespoon olive oil
salt and pepper
1/3 cup dry white or red wine
1 1/2 cups shitake or white mushrooms
2 medium tomatoes, seeded and diced
1/3 cup fresh basil leaves, thinly sliced
Heat oven to warm setting. Cut veal steak into four even pieces; pound to 1/4" thickness between 2 pieces of wax paper.
Heat oil in a large skillet over medium-high heat. Brown veal in batches. Return all veal; sprinkle with salt and pepper. Reduce heat to medium and cook 4 to 5 minutes, until tender. Transfer to a platter; place in warm oven.
Add wine and mushrooms to skillet; scraping up browned bits on bottom. Cook, stirring occasionally, 3 minutes, until mushrooms are tender. Add tomato and basil, cook 1 minute more until heated through. Spoon mixture over veal.
Calories:
352
352
Fat:
10 grams
10 grams
Protein:
49 grams
49 grams
Carbohydrates:
11 grams
11 grams
Fiber:
2 grams
2 grams
Net Carbs:
9 grams
9 grams
This recipe is courtesy of The LowCarbRecipeBox
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