Italian Veal Stew with Tomatoes

Italian Veal Stew with Tomatoes

Health Rating
Prep Cook Ready in Servings
15 min 1 h 10 min 1 h 25 min 4
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Ingredients


1/4 tsp Black pepper
3/4 cup Chicken broth (stock)
1 can(s) (16 oz) Diced tomatoes, canned (do not drain)
2 clove(s) Garlic (minced)
2 tbsp Olive oil
1/2 cup Parmesan cheese, grated
1/2 tsp Salt
2 medium pepper(s) Green bell pepper (cut into thin strips)
500 gm Veal, sirloin, lean (cut into 1-1/2-inch pieces (4cm))
1/4 cup All-purpose white flour
1 cup White rice, long-grain, dry

Instructions


Combine flour, salt and pepper. Lightly coat veal with seasoned flour; reserve remaining flour.

Heat oil in Dutch oven over medium heat until hot. Brown 1/2 of veal; remove from Dutch oven and set aside. Brown remaining veal and set aside.

Whisk the reserved flour into warmed chicken broth. Stir tomatoes, broth mixture, and garlic into Dutch oven. Return veal to Dutch oven; bring to a boil.

Reduce heat; cover tightly and simmer 45 minutes.

Add bell peppers; continue cooking, covered, until veal and peppers are tender.

Cook the rice in 2 cups of water. Bring the rice and water to a boil, cover, reduce heat and let it simmer until all the water is absorbed and the rice is cooked through.

Serve stew over rice; sprinkle with cheese if desired.

Nutrition Facts

Per Portion

Calories 523  
Calories from fat 133  
Calories from saturated fat 40  
Total Fat 14.8  g
Saturated Fat 4.4  g
Trans Fat 0.0  g
Polyunsaturated Fat 1.5  g
Monounsaturated Fat 7.3  g
Cholesterol 110  mg
Sodium 904  mg
Potassium 1047  mg
Total Carbohydrate 60  g
Dietary Fiber 4.4  g
Sugars 2.2  g
Protein 38  g

Dietary servings

Per Portion


Grain 1.8
Meat 1.4
Milk Alternative 0.3
Vegetables 2.0

Energy sources


Pygal 46% 466.92654329 183.006728067 25% 336.010162366 270.927311851 29% 310.797530764 141.045567822 46% 25% 29% Carbohydrates Fat Protein
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