Veal and Potatoes Vinaigrette Recipe

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Veal and Potatoes Vinaigrette

Serve veal and potato slices with the tangy honey vinaigrette.

  • Nonstick spray coating
  • 3 medium potatoes, thinly sliced (1 pound)
  • 1 small onion, thinly sliced
  • 1 pound boneless veal leg round steak, cut 1/2 inch thick
  • 1 tablespoon cooking oil
  • 1 tablespoon vinegar or lemon juice
  • 1 teaspoon honey
  • 1 teaspoon cornstarch
  • 1/2 teaspoon instant beef or chicken bouillon granules
  • 1/4 teaspoon dried thyme, crushed
  • 1/8 teaspoon salt
  • Dash pepper
  • Tomato wedges (optional)
  • Spray a large skillet with nonstick spray coating. 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 until vegetables are tender. Uncover and cook 3 to 5 minutes more or until 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 until tender. Remove veal from skillet; arrange atop vegetables.
  • In a mixing bowl stir together vinegar, honey, cornstarch, bouillon granules, thyme, salt, pepper, and 2/3 cup water. Stir into skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Pour vinegar mixture over meat and vegetables. Serve immediately. If desired, garnish with tomato wedges. Makes 4 servings.
Nutrition Facts
  • Calories 333, Total Fat 15 g, Cholesterol 86 mg, Sodium 249 mg, Carbohydrate 24 g, Protein 25 g.
  • Percent Daily Values are based on a 2,000 calorie diet
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