CarbsPerServing:17g carbs total
2 tablespoons whole wheat flour
1/4 teaspoon pepper —
4 boneless veal loin steaks (1 inch thick) — (4oz)
Vegetable cooking Spray
1 teaspoon Olive Oil
1/2 cup canned
no-salt-added beef broth —
1 1/2 tablespoons Capers
2 teaspoons Dijon Mustard
1/2 cup sour cream
How to Prepare:
Combine flour and pepper; dredge veal steaks in flour mixture. Coat large nonstick skillet w/cooking spray; add oil. Place over medium-high heat untilhot. Add veal and cook 2 minutes on each side or until browned. Remove from skillet. Drain and pat dry with paper towels. Wipe drippings from skillet w/paper towel. Return veal to skillet.Combine beef broth, capers and mustard; pour over veal. Bring to a boil; cover, reduce heat, and simmer 25 minutes oruntil veal is tender.Transfer veal to serving platter and keep warm.Bring broth mixture to a boil; cook, uncovered, over medium heat 5 minutes or utnil mixture is reduced by 1/2. Remove from heat; add sour cream, stirring until blended. Spoon over veal.
NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.