Italian Veal Stew with Polenta
By cuting the veal into thin strips instead of cubes, you can have a
full-flavored stew in half an hour that tastes like it simmered all day.
Nonstick spray coating
1 medium onion, cut into wedges
1 medium green pepper, coarsely chopped
2 cloves garlic, minced
1 14-1/2 ounce can reduced-sodium whole tomatoes, cut up
1/4 cup dry red wine
1 teaspoon instant chicken bouillon granules
1 teaspoon dried Italian seasoning, crushed
12 ounces boneless veal round steak, cut 1/2 inch thick
2 3/4 cups water
1/8 teaspoon salt
3/4 cup instant polenta
2 cups torn spinach
Parsley sprigs (optional)
Spray a large saucepan with nonstick spray coating. Heat over medium heat.
Add onion, pepper, and garlic. Cook, for 4 to 5 minutes or till vegetables
are just tender, stirring occasionally. Add tomatoes, wine, bouillon granules,
and Italian seasoning. Bring to boiling; reduce heat. Cover and simmer for
10 minutes. Meanwhile, cut veal into bite-size strips. Spray a large nonstick
skillet with nonstick spray coating. heat over medium heat. Add veal strips and
stir-fry about 4 minutes or till no pink remains. In a 2-quart saucepan heat
the water and salt to boiling. Stir in polenta. Cook stirring frequently for 5
minutes. Add veal and spinach to tomato mixture; heat through. To serve, spoon
polenta into shallow soup plates or bowls. Top with veal mixture.
Garnish with parsley, if desired.
POINTS: 6.5 (5)
PER SERVING: 263 Calories, 23 g Protein, 4 g Fat,
30 g Carbohydrate, 387 mg Sodium, 3 g Dietary Fiber
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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