Etuvee de Veau au Vin Rouge

6 Servings

Ingredients:
4 pounds leg of veal, boned and cut in 2" cubes
6 small onions, (1.5 cup) thinly sliced
6 tablespoons butter
salt and pepper
Red wine (Beaujolais)(1/2 cup)
7-8 shallots, finely chopped
3 cloves garlic, finely chopped
1 tablespoon fresh (or 1 teaspoon dried) basil
Garnish: finely chopped parsley

Directions:
Saut� onions in butter until just wilted. Roll meat cubes in salt and pepper and add to pan. Saut� the veal, turning to brown on all sides.
When browned, add enough red wine to just cover the shallots, garlic, and basil. Cover and cook gently in a 325�F. oven for 2 1/2 to 3 hours, or until veal is tender.
Remove meat to a hot platter and pour sauce over it. Garnish with chopped parsley and serve chopped cooked spinach flavored with garlic, olive oil, and lemon juice.

Counts per entire recipe:
52.71/ 2856.67/ 102.35/ 52.67

Carbs/ Calories/ Fat/ Saturated Fat

Counts per serving:
8.79/ 476.11/ 17.06/ 8.78