Veal with Creamy Mushroom Sauce

Difficulty | Serves 4 | Book 3

Veal With Creamy Mushroom Sauce
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500g mushrooms quartered
2 tablespoons brandy
1 teaspoon crushed garlic (in jar)
cooking spray
2 tablespoons cornflour
2 sachets 98% fat-free Cream of Mushroom Cup a Soup
1 x 340ml can evaporated light milk
35ml skim milk
2 tablespoons parsley chopped
½ cup shallots sliced
4 x 150g (600g) lean veal steaks

Per serve
FatTotal5.0g
Saturated2.1g
Fibre3.6g
Protein49.6g
CarbsTotal22.1g
Sugar13.1g
Sodium568mg
Kilojoules1469 (cals 351)
GI RatingLow

Method

  1. Sauté mushrooms, brandy and garlic together in a non-stick saucepan that has been generously coated with cooking spray for 2 minutes.
  2. Combine cornflour and soup mix with milks and add to saucepan.
  3. Add parsley and shallots. Bring to boil and simmer until mushrooms are cooked to your liking. Leave to one side.
  4. Fry steaks in a non-stick frypan coated with cooking spray until cooked to your liking. Pour sauce over veal and serve.

Suitable to be frozen for 2-3 weeks.

Dietitian's tip

Veal is a very lean meat and the creamy mushroom sauce is also low in saturated fat. This is an ideal dish to have with a serve of rice or pasta and some green vegetables.

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