Creamy Veal with Mushrooms

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Category : Meat

Recipe : Creamy Veal with Mushrooms

Makes 4 servings

1 teaspoon vegetable oil
10 ounces veal scallops
3 cups sliced mushrooms
1 cup chopped onions
1 cup low-sodium chicken broth
1 cup evaporated skimmed milk
1 fluid ounce (2 tablespoons) dry sherry
2 teaspoons cornstarch
1/2 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon freshly ground black pepper

In large nonstick skillet, heat oil; add veal, mushrooms and onions. Cook over
medium-high heat, stirring occasionally, 10 minutes, until liquid is evaporated and
veal and onions are golden brown.
Meanwhile, in small bowl, with wire whisk, combine broth, milk, sherry,
cornstarch, rosemary, salt, thyme and pepper, blending until cornstarch is
dissolved.
Stir broth mixture into veal mixture; continuing to stir, bring liquid to a boil.
Reduce heat to low; simmer, stirring occasionally, 3 minutes, until veal is cooked
through and tender and liquid has thickened.

EACH SERVING (1 1/4 CUPS) PROVIDES: 1/2 Milk, 1/4 Fat, 2 Vegetables, 2
Proteins, 15 Optional Calories

PER SERVING: 189 Calories, 3 g Total Fat, 1 g Saturated Fat, 58 mg Cholesterol, 410
mg Sodium, 16 g Total Carbohydrate, 1 g Dietary Fiber, 22 g Protein, 206 mg Calcium