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Veal with Port

  • 06/11/2006
  • Moderate difficulty
  • 4
  • 45 min

Vinho do Porto, a product of Portuguese valley Duoro, is a sweet wine of rich aroma and heavy with a high percentage of alcohol. It is usually served as a dessert wine with cheese or as an aperitif, but we ennobled the veal with it.

Ingredients

  • 600 g veal from leg
  • 100 g root vegetables (carrot, celery, parsley)
  • 20 g butter
  • 2 tablespoon oil
  • 150 g onions
  • 2-3 teaspoons Vegeta Natur
  • anise
  • 100 ml tomatoes run through a sttrainer
  • 3 garlic, cloves
  • 50 ml red Port
  • For sprinkling:
  • 1 tablespoon parsley, finely chopped

Preparation

  1. 1.
    Cut veal into cubes, and root vegetables slice into smaller cubes.
  2. 2.
    Sauté prepared veal in the butter and oil.
  3. 3.
    Add finely chopped onion, prepared root vegetables, teaspoon Vegeta no MSG added and anise. Continue to sauté until meat becomes tender.
  4. 4.
    Close to the end of cooking stir in squeezed through tomatoes, finely chopped garlic, remaining Vegeta Natur and wine.

Serving

Serve with boiled gnocchi.

Advice

If needed add 50-100 ml of water, shortly boil over and sprinkle with parsley.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 322 / 1.346 - -
Fat g 15,62 - -
Carbohydrates g 9,73 - -
Dietary fibre g 1,72 - -
Protein g 31,79 - -
Salt g 0,49 0 0
Vitamin A μg 4.379,60 109 88
Vitamin D μg 20,80 10 10
Vitamin C mg 16,71 22 19
Niacin mg 23,70 169 119
Potassium mg 781,15 21 21
Calcium mg 71,82 7 7
Phosphorous mg 355,99 44 44

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)