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Veal in Mushroom Sauce

Veal in Mushroom Sauce
Makes:
5
Prep Time:
10
minutes
Total Time:
35
minutes
Low Calorie
Tender veal in a rich mushroom sauce.

In this recipe:


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Ingredients:

  • 1 can (7.6 fluid ounces) NESTLÉ Media Crema
  • 1 tablespoon Dijon mustard
  • 2 tablespoons all-purpose flour, divided
  • 1 pound veal filet, cut into thin strips
  • 1 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 4 cups sliced white mushrooms
  • 1 large onion, sliced
  • 2 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon, dissolved in 1 cup hot water
  • 1 cup dry white wine
  • Cooked hot rice or potatoes
  • Chopped parsley

Directions:

COMBINE media crema, mustard and 1 tablespoon flour in small bowl; set aside.

COMBINE veal, remaining 1 tablespoon flour and pepper in medium bowl. Heat oil in large skillet over medium-high heat. Cook veal, stirring frequently, for 5 minutes or until browned.

ADD mushrooms and onion; cook, stirring frequently, for 5 to 8 minutes or until onion is tender. Add bouillon mixture and wine; bring to a boil. Boil for 8 minutes or until half the liquid has evaporated. Add media crema mixture; cook, stirring constantly, for 2 minutes or until sauce has thickened. Serve with rice sprinkled with chopped parsley.

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Nutrition Facts

Serving Size: 1/5 of recipe

Servings Per Recipe:

  • Calories: 460
  • Calories from Fat: 170
  • Total Fat: 19g (29% of DV)
  • Saturated Fat: 9g (44% of DV)
  • Cholesterol: 105mg (34% of DV)
  • Sodium: 1230mg (51% of DV)
  • Carbohydrates: 38g (13% of DV)
  • Dietary Fiber: 2g (6% of DV)
  • Sugars: 3g
  • Protein: 23g
  • Vitamin A: 0% of DV
  • Vitamin C: 6% of DV
  • Calcium: 4% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Veal in Mushroom Sauce

Ingredients

  • 1 can (7.6 fluid ounces) NESTLÉ Media Crema
  • 1 tablespoon Dijon mustard
  • 2 tablespoons all-purpose flour, divided
  • 1 pound veal filet, cut into thin strips
  • 1 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 4 cups sliced white mushrooms
  • 1 large onion, sliced
  • 2 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon, dissolved in 1 cup hot water
  • 1 cup dry white wine
  • Cooked hot rice or potatoes
  • Chopped parsley

 

Directions

COMBINE media crema, mustard and 1 tablespoon flour in small bowl; set aside.

COMBINE veal, remaining 1 tablespoon flour and pepper in medium bowl. Heat oil in large skillet over medium-high heat. Cook veal, stirring frequently, for 5 minutes or until browned.

ADD mushrooms and onion; cook, stirring frequently, for 5 to 8 minutes or until onion is tender. Add bouillon mixture and wine; bring to a boil. Boil for 8 minutes or until half the liquid has evaporated. Add media crema mixture; cook, stirring constantly, for 2 minutes or until sauce has thickened. Serve with rice sprinkled with chopped parsley.

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