Serves: 6
Total Calories: 316
1. Heat oven to 350°F. In 1-gallon resealable food storage plastic bag, combine flour, 1/2 teaspoon salt, nutmeg and white pepper shake to mix. Add veal cubes shake to coat.
2. Melt margarine with oil in Dutch oven over medium-high heat. Add veal cook and stir until browned. Stir in wine, potatoes, carrots, onions and mushrooms. Bring to a boil. Remove from heat cover.
3. Bake at 350°F. for 1 1/2 hours or until veal and vegetables are tender. Add sour cream mix well. Season to taste with salt.
Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 560 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 6 g 30% * Cholesterol: 135 mg 45% * Sodium: 480 mg 20% * Total Carbohydrate: 49 g 16% * Dietary Fiber: 5 g 20% * Sugars: 7 g * Protein: 37 g * Vitamin A: 210% * Vitamin C: 25% * Calcium: 10% * Iron: 25% * Dietary Exchanges: 3 Starch, 1 Vegetable, 3 1/2 Lean Meat, 2 Fat or 3 Carbohydrate, 1 Vegetable, 3 1/2 Lean Meat, 2 Fat
See Cook's Note: How to Thicken Stews
This Rich Oven Veal Stew recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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