Veal and potatoes vinaigrette~
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Nonstick spray coating | ||
| 3 | mediums | Potatoes -- thinly sliced (1 lb) |
| 1 | small | Onion -- thinly sliced |
| 1 | cup | Water |
| 1 | pounds | Boneless veal leg round steak cut 1/2\" thick |
| 1 | tablespoon | Cooking oil |
| 1 | tablespoon | Vinegar or lemon juice |
| 1 | teaspoon | Honey |
| 1 | teaspoon | Cornstarch |
| ½ | teaspoon | Instant beef or chicken bouillon granules |
| ¼ | teaspoon | Dried thyme -- crushed |
| ⅛ | teaspoon | Salt |
| dash | Pepper | |
| ⅔ | cup | Water |
| Tomato wedges -- optional | ||
Directions
Preparation Time: 15 min. Cooking Time: 25 min.
Spray a large skillet with nonstick spray. Preheat skillet over medium heat. Add potatoes and onion, spreading evenly. Add 1 cup water.
Bring to boiling; reduce heat. Cover and cook for 15 minutes or till vegetables are tender. Uncover and cook 3 to 5 minutes more or till lightly browned, turning occasionally with spatula. Transfer vegetables to a serving platter; keep warm.
Meanwhile, cut veal into 8 pieces. Pound each piece to ¼-inch thickness. Add oil to skillet. Cook veal, half at a time, in hot oil over medium high heat about 1 minute per side or till tender. Remove veal from skillet; arrange atop vegetables.
In mixing bowl stir together vinegar, honey, cornstarch, bouillon granules, thyme, salt, pepper, and ⅔ cup water. Stir into skillet.
Cook and stir till thickened and bubbly. Cook and stir 1 minute more.
Pour vinegar mixture over meat and vegetables. Serve immediately.
Garnish with tomato wedges, if desired. Makes 4 servings.
Per serving: 333 calories; 25g protein; 24g carbohydrate; 15g fat, 86mg cholesterol; 249mg sodium; 892mg potassium.
Typed for you by Marjorie Scofield 6/1/95 Recipe By : BH&G New Dieter's Cook Book ISBN 0-696-01974-4 From: Marjorie Scofield Date: 06-10-95 (159) Fido: Cooking