Veal Napolitana

Difficulty | Serves 4 | Book 2

veal napolitana
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600g lean veal steak cut into strips
1 teaspoon crushed garlic
cooking spray
2 tablespoons brandy
1 cup onion sliced
2 cups mushrooms sliced
1 cup capsicum cut into strips
1 x 420g can salt-reduced condensed tomato soup
1 x 400g can no-added-salt tomato puree
2 tablespoons no-added-salt tomato paste
1 teaspoon salt-reduced beef stock powder
1 teaspoon dried oregano
pepper

Per serve
FatTotal3.1g
Saturated0.9g
Fibre3.5g
Protein40.9g
CarbsTotal16.8g
Sugar12.0g
Sodium398mg
Kilojoules1170 (cals 280)
GI RatingLow

Method

  1. Sauté veal and garlic in a large non-stick frypan that has been coated with cooking spray, until browned then add brandy.
  2. Sauté onion, mushrooms, capsicum and cook 2 minutes.
  3. Add soup, puree, tomato paste, stock powder, oregano and combine well. Bring to boil, simmer 10 minutes. Pepper to taste.

NOTE: Serve with Basmati rice or noodles (for a lower carb count use glass noodles). Not included in nutritional information below.

Suitable to be frozen.

Dietitian's tip

Tomatoes are a great source of vitamin A required for vision and keeping the skin and membranes resistant to infection and promote growth.

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