Ingredients

  • 2 pounds veal shoulder (cut into 1 inch cubes)
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1 cup sliced mushrooms
  • 1 tablespoon all purpose flour
  • 3 tablespoons cold water
  • 1 cup chicken broth
  • 1 cup white wine
  • 1/4 cup ketchup
  • 1 clove garlic (minced)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon oregano
  • 1/8 teaspoon basil
  • 1 1/2 cups turnip (pared, cubed)

Directions

  1. In large bowl place veal. In medium bowl combine broth, wine, ketchup, garlic, pepper, oregano, and basil. Pour over meat. Cover and marinate in refrigerator at least 4 hours or overnight. In medium saucepan place turnips. Add enough water to cover. Cook over medium heat 15 minutes, or until slightly tender; drain.
  2. Preheat oven to 350 degrees. In large skillet heat oil over medium heat. With slotted spoon remove veal from marinade to skillet, reserving marinade. Cook veal over high heat until browned, stirring frequently, 5 to 7 minutes. Place in a 2 quart casserole with turnips.
  3. Add onions and mushrooms to skillet, cook 3 minutes or until soft. Stir in marinade. Raise heat to high, stirring constantly. In small cup thoroughly blend flour and water. Stir into skillet, cooking 1 minute longer or until thick and bubbly. Pour over veal; stir well. Cover and bake 1 hour or until meat and turnips are tender.
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NutritionView more

440Calories
Sodium17%DV410mg
Fat23%DV15g
Protein90%DV46g
Carbs5%DV15g
Fiber8%DV2g

PER SERVING *

Calories440Calories from Fat140
% DAILY VALUE*
Total Fat15g23%
Saturated Fat5g25%
Trans Fat
Cholesterol185mg62%
Sodium410mg17%
Potassium1110mg32%
Protein46g90%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate15g5%
Dietary Fiber2g8%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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