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