RICH OVEN VEAL STEW

Rich Oven Veal Stew image

Number Of Ingredients 14

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon white pepper
2 pounds boneless veal stew meat, cubed
1/4 cup margarine or butter
1 tablespoon oil
2 cups dry white wine or beef broth
8 small new red potatoes
3 carrots, cut into 1/2-inch slices
2 medium onions, quartered
1/2 pound fresh mushrooms, quartered
1/2 cup sour cream
salt

Steps:

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 FatSee Cook's Note: How to Thicken Stews

Nutrition Facts : Nutritional Facts Serves