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Ingredients

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Directions

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  • Coat 5-quart saucepan with nonstick cooking spray. Heat over medium-high heat until very hot. Add veal; cook until brown, turning occasionally, about 5 minutes. With slotted spoon, remove veal to bowl. Add chopped onion and mushrooms to saucepan; cook until softened, about 5 minutes.

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  • Add chicken broth, wine, bay leaf, thyme, salt, pepper and veal with any accumulated juices to saucepan. Cover and bring to boiling; reduce heat. Simmer 25 minutes.

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  • Add carrots; simmer, covered, 25 minutes. Add peas and pearl onions.

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  • In small bowl, stir together half-and-half and flour until smooth. Stir flour mixture and lemon rind into stew. Bring to boiling, stirring; boil until thickened, about 1 minute. Remove bay leaf.

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  • For each serving, spoon 1/2 cup cooked noodles on plate. Spoon 1-1/3 cups stew over noodles. Garnish with parsley, if desired. Makes 6 servings.

Nutrition Facts

356 calories; 8 g total fat; 3 g saturated fat; 115 mg cholesterol; 669 mg sodium. 39 g carbohydrates; 5 g fiber; 30 g protein;

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