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    You are in: Home / Recipes / Veal Stew With Lemon and Dill Recipe
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    Veal Stew With Lemon and Dill

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    2 Total Reviews

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    • on October 29, 2013

      Solid stew. Why didn't it WOW us? This smelled so GOOD during the 45-minute simmer. I think the peas may have brought it down a notch. We liked this so much that we plan to make this with young deer tenderloin to keep our costs in line. We used baby portabella mushrooms (largish cremini), and don't want to blame them for shortcomings. We shall continue to play with this, it has so much that is RIGHT. Thank you for offering this in Please Review My Recipe tag game.

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    • on March 20, 2011

      I adopted JennyMidget in Pick-a-chef Spring '11 and so far, I have a winner! The stew was wonderful! I made a few substitutions - Beef instead of veal, because the markets around here are barbarians/ I used a red onion instead of a brown, because it's not as strong as a brown, I added 3 chopped cloves of garlic to the onions. Instead of water, I used some chicken broth. I'm gonna kee this recipe and cook it manymany times in the future. Thank you Jenny!

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    Nutritional Facts for Veal Stew With Lemon and Dill

    Serving Size: 1 (464 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 453.3
    Calories from Fat 133
    Total Fat 14.7 g
    Saturated Fat 5.2 g
    Cholesterol 143.7 mg
    Sodium 225.5 mg
    Total Carbohydrate 27.3 g
    Dietary Fiber 4.4 g
    Sugars 6.3 g
    Protein 40.9 g


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