Carbonada (veal meat stew)

120 min
Type of dish: Meats
Temperature: Hot
Cuisine type: Italian cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of eggs
Traces of eggs
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
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
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
g
Proteins
49.03
g
Lipids
50.4
g
Fiber 3.18 g
Saturates 9.23 g
Monounsaturated fatty acids 31.83 g
Polyunsaturated fatty acids 7.77 g
Cholesterol 144.55 mg
Calcium 111.54 mg
Iron 6.25 mg
Zinc 8.47 mg
Vitamin A 131.6 ug
Vitamin C 18.35 g
Folic acid 59.68 ug
Salt (Sodium) 1516.95 mg
Sugars 4.21 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.