Lemon Veal with Rice


(0 votes) 0 0

This zesty lamb dish tastes like ultimate gourmet, but is a snap to prepare.

Shared by


  • 1 Tbs. all-purpose flour
  • 1 tsp. beef-flavored bouillon granules
  • 1/2 tsp. paprika
  • 1/2 tsp. chopped fresh parsley
  • 1/4 tsp. dried rosemary
  • 1/8 tsp. pepper
  • 1/2 lb. boneless round rump veal, trimmed and cut into 1-inch cubes Vegetable cooking spray
  • 2 medium carrots, scraped and cut into thin strips
  • 1/4 C. dry white wine
  • 1/4 C. water
  • 1 Tbs. lemon juice
  • 2 C. hot cooked rice (cooked without salt or fat)

Our Readers Also Loved


Combine first 6 ingredients in a heavy-duty zip-top plastic bag; add veal, seal bag, and shake to coat. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add veal, and cook, stirring constantly, until lightly browned. Add carrots and next 3 ingredients; bring to a boil, stirring constantly. Cover, reduce heat, and simmer 40 minutes. Serve over rice. Yield: 2 servings.

Around The Web