Veal Stew With Lemon and Dill
Delicious and tender winter stew, with almost no sodium - winner! I like to serve mine with rice.
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INGREDIENTS
Nutrition- 700g lean veal, diced
- 1⁄2cup plain flour
- 2teaspoons sunflower oil
- 1brown onion, sliced
- 2tablespoons lemon juice
- 1cup water
- 1cup white wine
- 200g sliced mushrooms
- 2cups frozen peas
- 1⁄2cup fresh dill
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DIRECTIONS
- Coat veal pieces in flour. Brown in pan.
- Add onion to pan, cook until soft.
- Sprinkle in lemon juice.
- Add water and wine, stir.
- Add dill.
- Simmer 45 minutes, stirring occasionally.
- Add mushrooms, peas, and pepper to taste.
- Simmer a further 15 minutes.
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