Veal fricassee with chilli and diced vegetables
Allergens:
Ingredients for 5 portions
Calculate portions
Aceite de girasol
0.054 l
Cebolla
0.143 kg
Ajo
1.071 ud
Harina floja
0.043 kg
Vino blanco
0.107 l
Chilli pepper
8.929 g
Ground white pepper
8.929 g
White stock
1.0 l
Diced vegetables
5.0 ud
Elaboration
- Make a white stock.
- Chop the meat into cubes. Add salt, pepper and flour to the meat.
- Chop the garlic and onion into brunoise.
- Sauté the meat and remove the fat. Add the chilli pepper, sauté and then add the garlic and onion chopped into brunoise. Allow it to sweat.
- Add the stock until completely covering the meat, then leave to cook until the vegetables are soft and the meat is tender. Add salt if required and thicken the sauce if necessary.
- Place on plates and keep warm.
- Serve with diced vegetables.
Nutritional information (1 portion)
Energy
992.88
kcal
Carbohydrates
32.88
g
Proteins
47.3
g
Lipids
70.38
g
Fiber
11.64
g
Saturates
23.32
g
Monounsaturated fatty acids
31.29
g
Polyunsaturated fatty acids
10.72
g
Cholesterol
157.95
mg
Calcium
236.11
mg
Iron
9.21
mg
Zinc
9.18
mg
Vitamin A
961.27
ug
Vitamin C
62.59
g
Folic acid
205.4
ug
Salt (Sodium)
591.91
mg
Sugars
20.99
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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