1/2 cup plain flour
1 tbspn Sweet paprika
500g very, very lean veal with all fat and marbling removed –
cut into thin strips
1 tbspn MCT Oil
1 Onion Sliced
425 canned undrained tomatoes
200g button mushrooms sliced
1/4 tspn ground nutmeg
1/2 tspn dried basil
1 tbspn finely chopped fresh parsley
1 tbspn Worcestershire sauce
250 low fat yogurt
combine flour, paprika and beef in a plastic bag. Toss to coat. Shake off excess flour.
Heat oil in a large non stick frying pan. Add onion. Cook until soft. Cook veal in
batches for 5 minutes or until brown. Return veal to pan. Add tomatoes, mushrooms,
nutmeg, basil, parsley and Worcestershire sauce. Bring to the boil. Reduce heat.
Cover. Simmer for 10 minutes or until tender. Just before serving, stir in yogurt. Heat
through. Do not allow to boil. Serve with pasta and steamed vegetables
1 tbspn Sweet paprika
500g very, very lean veal with all fat and marbling removed –
cut into thin strips
1 tbspn MCT Oil
1 Onion Sliced
425 canned undrained tomatoes
200g button mushrooms sliced
1/4 tspn ground nutmeg
1/2 tspn dried basil
1 tbspn finely chopped fresh parsley
1 tbspn Worcestershire sauce
250 low fat yogurt
combine flour, paprika and beef in a plastic bag. Toss to coat. Shake off excess flour.
Heat oil in a large non stick frying pan. Add onion. Cook until soft. Cook veal in
batches for 5 minutes or until brown. Return veal to pan. Add tomatoes, mushrooms,
nutmeg, basil, parsley and Worcestershire sauce. Bring to the boil. Reduce heat.
Cover. Simmer for 10 minutes or until tender. Just before serving, stir in yogurt. Heat
through. Do not allow to boil. Serve with pasta and steamed vegetables
Little Leakers
Veal Stroganoff