Veal Stew with Mushrooms and Smoked Provolone
4.4g
Net Carbs
38.3g
Protein
26.6g
Fat
1.4g
Fiber
417
Calories
Ingredients:
- 3 teaspoons Thyme
- 32 ounce boneless, raw (yield after cooking) Veal
- 3 slice (1 ounce) Provolone Cheese
- 1 teaspoon Salt
- 1 medium (2-1/2" diameter) Onions
- 1 teaspoon Paprika
- 3 stalk, medium (7-1/2" - 8" long) Celery
- 2 tablespoons Parsley
- 4 ounces Mushroom Pieces and Stems
- 1 14.5 ounces can Chicken Broth, Bouillon or Consomme
- 2 tablespoons Light Olive Oil
- 3 tablespoons Unsalted Butter Stick
- 6 teaspoons Garlic
- 1/2 teaspoon Black Pepper
Directions:
Use the Atkins recipe to make All Purpose Low-Carb Baking Mix for this recipe; you will need 3 tablespoons to thicken the stew. Also if you can find smoked provolone, it adds a nice flavor.
- Combine baking mix, salt and pepper in a plastic or paper bag. Add veal cubes and shake to coat. Slice the mushrooms, chip the celery and dice the onions; set aside.
- In a large skillet, melt butter and oil over high heat. Sauté veal in batches for 1 to 2 minutes per side, until lightly browned. Transfer to a platter.
- Add mushrooms, celery and white onion to skillet. Sauté for 5 minutes, until softened. Add garlic and paprika and cook for another 30 seconds. Add broth, veal and any accumulated juices. Turn heat to high and bring to a boil. Reduce heat to low, cover and simmer 1 hour, until veal is fork tender.
- Just before serving, stir in cheese, chopped parsley and thyme.
