Veal, Mushroom and Red Wine Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 3 tablespoons olive oil
- 1/4 cup tomato paste
- 3/4 cup dry red wine
- 3 large garlic cloves, chopped
- Carbohydrate 11 g(4%)
- Cholesterol 56 mg(19%)
- Fat 26 g(39%)
- Fiber 3 g(13%)
- Protein 25 g(50%)
- Saturated Fat 7 g(37%)
- Sodium 430 mg(18%)
- Calories 401
Preparation Heat oil in large skillet over medium-high heat. Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes. Add mushrooms; sauté 5 minutes. Add tomatoes, wine, broth and tomato paste. Bring to boil. Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes. Season to taste with salt and pepper.
Preparation Heat oil in large skillet over medium-high heat. Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes. Add mushrooms; sauté 5 minutes. Add tomatoes, wine, broth and tomato paste. Bring to boil. Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes. Season to taste with salt and pepper.
