Veal Steaks With Tomato, Basil Sauce & Onions |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is a low fat dinner that has become a favourite since DH cannot have any fat or oil in his diet. Chicken could be substituted for the veal. Ingredients:
2 boneless veal steaks, fat removed (i use butterfly, they are thicker) |
1 cup tomato and basil pasta sauce, tomato and basil sauce (low fat) |
1 onion, sliced (or 1 leek) |
1/2 cup chicken stock |
1/2 cup chicken stock, extra |
Directions:
1. Heat stock in pan, add onions and sauté until stock almost evaporated and onions start to brown, simmer and keep stirring until nice and brown; remove from pan place in ovenproof dish, keep warm in low oven.
2. Add the extra stock to pan, add steaks and cook for 1 min on both sides; add tomato pasta sauce and heat through, steaks should be cooked now, but still showing a little pink in the middle.
3. Serve each veal steak on a potato gallete (see my recipes), top with some onion and pour some of the sauce over.
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