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Recipe by
Stewed veal is a tasty main course made with veal pulp slowly cooked in a flavorful tomato sauce enriched with green olives. The addition of bay leaf gives this preparation an irresistible aroma. Served hot, stewed veal melts in your mouth and is a perfect dish to enjoy on cold days.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Slice the onion and wilt it in oil and butter; add the meat cut into chunks and let it take on flavor
Step 2 of 4: Add a bay leaf, a sprinkling of flour, salt, pepper, tomato paste and 3 ladles of broth
Step 3 of 4: Cook for 1 hour and 30 minutes, adding more broth if necessary
Step 4 of 4: Shortly before the end, add the pitted olives cut in half
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Milk and dairy products, and Celery
In gray: not detectedDetected
| Average values | Per serving525 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,792 kJ667 kcal | 532 kJ127 kcal |
| Fat | 29.16 g | 5.56 g |
| of which saturated fatty acids | 7.68 g | 1.46 g |
| Carbohydrates | 42.24 g | 8.05 g |
| of which sugars | 38.91 g | 7.42 g |
| Fibre | 5.42 g | 1.03 g |
| Protein | 58.05 g | 11.06 g |
| Salt | 1.62 g | 0.31 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
