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Cook'n with Betty Crocker 
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Veal Sauté |
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Serves: 4 Print this Recipe1 pound veal round steaks, about 1/2 inch thick 2 tablespoons all-purpose flour 1/2 teaspoon paprika 1/2 teaspoon salt 1/8 teaspoon pepper 2 teaspoons olive oil or vegetable oil 1/2 cup dry white wine or chicken broth 1/4 cup water 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary or thyme leaves 3/4 cup peeled tiny pearl onions (4 ounces) 2 medium carrots, cut into julienne strips Trim fat from veal. Cut veal into 4 serving pieces. Mix flour, paprika, 1/4 teaspoon of the salt and the pepper. Coat veal with flour mixture. Flatten veal to 1/4-inch thickness between waxed paper or plastic wrap. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook veal in oil, turning once, until brown; drain. Add wine, water, rosemary, remaining 1/4 teaspoon salt, the onions and carrots. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, adding water if necessary, until veal and vegetables are tender. Place veal and vegetables on platter; pour pan drippings over top. 1 Serving: Calories 160 (Calories from Fat 55); Fat 6g (Saturated 2g); Cholesterol 75mg; Sodium 340mg; Carbohydrate 9g (Dietary Fiber 2g); Protein 19g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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