Lemon Veal with Rice

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

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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)

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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.

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