Creamy Veal and Mushrooms Recipe

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Creamy Veal and Mushrooms

Veal and mushrooms are served in a flavorful sauce of beef broth, wine, and evaporated milk. Ladle this low-fat veal stew over noodles.

  • 1-1/4 pounds lean boneless veal
  • Nonstick cooking spray
  • 1 14-ounce can beef broth
  • 1/4 cup dry white wine or water
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1 bay leaf
  • 8 ounces pearl onions, peeled, or 2 cups frozen small whole onions
  • 8 ounces small whole mushrooms (3 cups)
  • 1 cup evaporated skim milk
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon ground nutmeg
  • 3 cups hot cooked noodles
  • 1 tablespoon lemon juice
  • Trim separable fat from veal; cut veal into 1-inch pieces. Lightly coat a 3-quart saucepan with cooking spray. Preheat saucepan over medium heat. Brown veal, half at a time, in hot saucepan.
  • Return all veal to saucepan. Add beef broth, wine or water, thyme, salt, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 45 minutes.
  • Halve any large fresh pearl onions. Stir fresh or frozen onions and mushrooms into veal mixture. Return to boiling; reduce heat. Cover and simmer for 15 minutes more or until onions and mushrooms are tender.
  • Combine evaporated skim milk, flour, and nutmeg. Add to veal mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 more minute. Remove from heat. Discard bay leaf. Stir in noodles and lemon juice. Makes 6 servings.
Nutrition Facts
  • Calories 339, Total Fat 9 g, Cholesterol 94 mg, Sodium 410 mg, Carbohydrate 34 g, Protein 27 g.
  • Percent Daily Values are based on a 2,000 calorie diet

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