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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The small amount of flour (about 2 teaspoons per serving) adds to the browning of the veal and helps thicken the stew. Ingredients:
3 tablespoons all-purpose flour |
1/2 teaspoon salt |
1 1/2 pounds lean boned veal shoulder roast, cut into 1-inch cubes |
1 tablespoon vegetable oil |
1 cup chopped onion |
2 1/2 cups fat-free, less-sodium chicken broth |
2 tablespoons lemon juice |
1/2 teaspoon lemon pepper |
1/2 teaspoon dried tarragon |
2 (9-ounce) packages frozen artichoke hearts |
Directions:
1. Combine flour and salt in a shallow dish; stir well. Dredge veal in flour mixture.
2. Heat oil in a Dutch oven over medium-high heat; add veal, and cook 6 minutes, stirring occasionally. Add onion; sauté 2 minutes.
3. Stir in broth, lemon juice, lemon pepper, and tarragon; bring to a boil. Cover, reduce heat, and simmer 1 hour.
4. Add artichoke hearts; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until veal and artichoke hearts are tender and sauce thickens.
5. carbo rating: 10
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