6 Servings
3 tablespoons vegetable oil
1 1/2 pounds veal steaks, cut into 1-inch
cubes
1/2 teaspoon freshly ground black pepper, (optional)
1 onion, chopped
1/4
cup water
3 green onions, chopped
1/2 teaspoon crushed fennel seeds
20 ounces
spinach
GARNISH
1 cut into 6 wedges lemon
Place oil in a stockpot
or heavy kettle over medium-high heat. Add veal and brown on all sides. Season meat
with pepper. Stir in onion and sauté until limp but not brown. Add water, green onions
and fennel seed to the pot. Reduce heat and cover. Simmer about 1 hour, or until
meat is tender. Add more water if necessary during cooking. Cook spinach omitting
salt. Arrange meat on a heated serving platter and surround with a border of spinach.
Garnish with lemon wedges.
Amount Per Serving
Calories 273 Calories from Fat 115
Percent Total Calories
From:
Fat 42% Protein 47% Carb. 11%
Nutrient Amount per Serving Value
Total Fat 13 g 20%
Saturated Fat 2 g 12%
Cholesterol 96 mg 32%
Sodium 145 mg 6%
Total Carbohydrate 7 g 2%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 32 g
Vitamin A 127% Vitamin C 57% Calcium 0% Iron 21%
