Veal And Potatoes Vinaigrette~ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Nonstick spray coating,
3 medium: Potatoes, thinly sliced (1 lb)
1 small: Onion, thinly sliced
1 cup: Water,
1 lbs: Boneless veal leg round steak cut 1/2" thick,
1 tbsp: Cooking oil,
1 tbsp: Vinegar or lemon juice,
1 tsp: Honey,
1 tsp: Cornstarch,
1/2 tsp: Instant beef or chicken bouillon granules,
1/4 tsp: Dried thyme, crushed
1/8 tsp: Salt,
ds Pepper,
2/3 cup: Water,
Tomato wedges, optional
Directions:
Preparation Time: 15 min. Cooking Time: 25 min.
Spray a large skillet with nonstick spray. Preheat skillet over medium
heat. Add potatoes and onion, spreading evenly. Add 1 cup water.
Bring to boiling; reduce heat. Cover and cook for 15 minutes or till
vegetables are tender. Uncover and cook 3 to 5 minutes more or till
lightly browned, turning occasionally with spatula. Transfer
vegetables to a serving platter; keep warm.
Meanwhile, cut veal into 8 pieces. Pound each piece to 1/4-inch
thickness. Add oil to skillet. Cook veal, half at a time, in hot oil
over medium high heat about 1 minute per side or till tender. Remove
veal from skillet; arrange atop vegetables.
In mixing bowl stir together vinegar, honey, cornstarch, bouillon
granules, thyme, salt, pepper, and 2/3 cup water. Stir into skillet.
Cook and stir till thickened and bubbly. Cook and stir 1 minute more.
Pour vinegar mixture over meat and vegetables. Serve immediately.
Garnish with tomato wedges, if desired. Makes 4 servings.
Per serving: 333 calories; 25g protein; 24g carbohydrate; 15g fat,
86mg cholesterol; 249mg sodium; 892mg potassium.
Typed for you by Marjorie Scofield 6/1/95
Recipe By : BH&G New Dieters Cook Book ISBN 0-696-01974-4
From: Marjorie Scofield Date: 06-10-95 (159) Fido:
Cooking
Source from luhu.jp
Spray a large skillet with nonstick spray. Preheat skillet over medium
heat. Add potatoes and onion, spreading evenly. Add 1 cup water.
Bring to boiling; reduce heat. Cover and cook for 15 minutes or till
vegetables are tender. Uncover and cook 3 to 5 minutes more or till
lightly browned, turning occasionally with spatula. Transfer
vegetables to a serving platter; keep warm.
Meanwhile, cut veal into 8 pieces. Pound each piece to 1/4-inch
thickness. Add oil to skillet. Cook veal, half at a time, in hot oil
over medium high heat about 1 minute per side or till tender. Remove
veal from skillet; arrange atop vegetables.
In mixing bowl stir together vinegar, honey, cornstarch, bouillon
granules, thyme, salt, pepper, and 2/3 cup water. Stir into skillet.
Cook and stir till thickened and bubbly. Cook and stir 1 minute more.
Pour vinegar mixture over meat and vegetables. Serve immediately.
Garnish with tomato wedges, if desired. Makes 4 servings.
Per serving: 333 calories; 25g protein; 24g carbohydrate; 15g fat,
86mg cholesterol; 249mg sodium; 892mg potassium.
Typed for you by Marjorie Scofield 6/1/95
Recipe By : BH&G New Dieters Cook Book ISBN 0-696-01974-4
From: Marjorie Scofield Date: 06-10-95 (159) Fido:
Cooking
Source from luhu.jp