Carbonada (veal meat stew)

Ingredients
Elaboration
Nutritional information

120 min

Type of dish: Meats

Temperature: Hot

Cuisine type: Italian cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Contra (XXX) 1.05 kg

High oleic oil 0.15 l

Onion 0.25 kg

Black peppercorns 1.5 g

White wine 0.05 l

Beer 0.25 l

White stock 0.2 l

Creamed corn 0.015 kg

Noodles 0.15 kg

Table salt 3.75 g

Margarine 0.05 kg

Parsley 2.5 g

Ingredients for White stock (0.2 l) See Recipe

Water 0.2 l

Bones 0.06 kg

Onion 0.02 kg

Carrots 0.01 kg

Green leek 0.1 ud

Powdered vegetable stock 0.01 kg

Elaboration

Prepare a white stock.
Cut the onion into julienne and the parsley into brunoise.
Soften the onion with the sautéed meat, add the white wine, the beer, and cover with white stock.
Let cook until the meat is tender and lastly add salt.
Boil the pasta and add butter and pepper, once drained.
Finish by sprinkling over some parsley.

Nutritional information (1 portion)

Energy

791.34

kcal

Carbohydrates

29.62

Proteins

49.03

Lipids

50.4

Sugars 4.21 g

Salt (Sodium) 1516.95 mg

Folic acid 59.68 ug

Vitamin C 18.35 g

Vitamin A 131.6 ug

Zinc 8.47 mg

Iron 6.25 mg

Calcium 111.54 mg

Cholesterol 144.55 mg

Polyunsaturated fatty acids 7.77 g

Monounsaturated fatty acids 31.83 g

Saturates 9.23 g

Fiber 3.18 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

Needed recipes

2 h y 30 min

Fondo blanco

Elaboraciones complementarias: Fondos