This is an easy casserole dish that lends itself to making in advance and freezing. The lemon and raisins add a sweet and tangy touch.
Helpful Hints:
— To clean leeks, cut them in half lengthwise and each half lengthwise again. Rinse under cold water.
— You can use dry white wine instead of vermouth.
Countdown:
— Prepare ingredients.
— Brown veal.
— Add remaining ingredients and cook 30 minutes.
———
SAUTEED VEAL AND LEEKS
Recipe by Linda Gassenheimer
1 tablespoon canola oil
3/4 pound stew veal cut in 1-inch pieces
1 pound leeks, cleaned and sliced (about 6 cups)
1 1/2 ounces dry vermouth
2 ounces skim milk
1/4 cup raisins
2 tablespoons lemon juice
Salt and freshly ground black pepper
Heat oil in a large nonstick casserole or skillet over medium-high heat. Add the veal in one layer, making sure each piece touches the bottom of the pan. Saute to brown on all sides, 5 minutes. Add the leeks, vermouth and milk. Cover with a lid and simmer, gently (do not boil) 30 minutes. Pierce the meat to check if it is tender. Add the raisins, lemon juice and salt and pepper to taste. Makes 2 servings.
Per serving: 510 calories, 110 calories from fat, 12 g fat, 1.9 g saturated fat, 5.7 g monounsaturated fat, 145 mg cholesterol, 40 g protein, 58 g carbohydrates, 6 g dietary fiber, 25 g sugars, 500 mg sodium, 1245 mg potassium, 505 mg phosphorus
Exchanges: 1 1/2 carbohydrate, 6 vegetable, 4 1/2 lean protein, 1 fat
Shopping List:
12 ounces stew veal, 1 small bottle dry vermouth, 1 small package raisins, 1 pound leeks and 1 lemon.
Staples: canola oil, skim milk, salt and black peppercorns.
