Lemon Veal with Rice
Ingredients
- 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)
Directions
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.
