• 4servings
  • 60minutes
  • 165calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound veal round steak,

  2. 1/2 inch thick

  3. 2 tablespoons Gold Medal® all-purpose flour

  4. 1/2 teaspoon paprika

  5. 1/8 teaspoon pepper

  6. 2 teaspoons olive or vegetable oil

  7. 1/2 cup dry white wine or Progresso® chicken broth (from 32-ounce carton)

  8. 1/4 cup water

  9. 1 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves

  10. 1/4 teaspoon salt

  11. 3/4 cup peeled pearl onions (4 ounces)

  12. 2 medium carrots, cut into julienne strips

  13. Chopped fresh parsley, if desired

Instructions Jump to Ingredients ↑

  1. Remove fat from veal. Cut veal into 4 serving pieces.

  2. Mix flour, paprika, 1/4 teaspoon salt and the pepper. Coat veal with flour mixture. Flatten between sheets of plastic wrap or waxed paper with a meat mallet to 1/4-inch thickness.

  3. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook veal in oil, turning once, until brown; drain.

  4. Add wine, water, rosemary, 1/4 teaspoon salt, the onions and carrots to veal in skillet. 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. Sprinkle with parsley.


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