Second Time Around Veal Stew Marengo Style
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 8 | ounces |
mushrooms
trimmed and caps only sliced |
|
| ¼ | teaspoon |
orange zest
ground |
|
| ½ | cup |
italian plum (roma) tomatoes
chopped |
|
| ¼ | cup |
white wine
|
*
|
| ½ | recipe |
veal stew
|
* |
| ½ | cup |
green olives
pitted, sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 231.2 | ml/g |
mushrooms
trimmed and caps only sliced |
|
| 1.3 | ml |
orange zest
ground |
|
| 118 | ml |
italian plum (roma) tomatoes
chopped |
|
| 59 | ml |
white wine
|
*
|
| 0.5 | recipe |
veal stew
|
* |
| 118 | ml |
green olives
pitted, sliced |
*
|
Directions
In a saucepan sauté the mushrooms in butter until soft.
Add the orange zest and tomatoes and white wine.
Reduce until thickened.
Add the veal stew and bring to a simmer.
Add olives and season to taste with salt and pepper.
