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VEAL STEW WITH MUSHROOMS AND SMOKED PROVOLONE

Servings: 6
Prep time: 0:20:00
Bake/Cook time: 1:00:00

Calories: 380
Fat: 24 grams
Protein: 33 grams
Carbohydrates: 6 grams
Fiber: 1 grams
Net Carbs: 4 grams
3 tablespoons Atkins Quick Cuisine Bake Mix

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1 teaspoon salt
1/2 teaspoon pepper
2 1/2 pounds veal stew meat, cut in 1 1/2" cubes
3 tablespoons unsalted butter
2 tablespoons olive oil
2 cups button mushrooms, quartered (about 4 ounces)
3 celery stalks, roughly diced (1 1/3 cups)
1 medium onion, roughly chopped (1 cup)
2 tablespoons chopped garlic
1 teaspoon paprika
1 can (14 1/2 ounces) reduced-sodium chicken or beef broth
3/4 cup smoked provolone or mozzarella cheese, shredded
(about 3 ounces)
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1. Combine bake mix, salt and pepper in a plastic or paper
bag. Add veal cubes and shake to coat.
2. In a large skillet, melt butter and oil over high heat. Saut
veal in batches for 1 to 2 minutes per side, until lightly
browned. Transfer to a platter.
3. Add mushrooms, celery and onion to skillet. Saut for 5
minutes, until softened. Add garlic and paprika and cook
for another 30 seconds. Add broth, veal and any
accumulated juices. Turn heat to high and bring to a
boil. Reduce heat to low, cover and simmer 1 hour, until
veal is fork tender. Just before serving, stir in cheese, parsley and thyme.
This unique recipe showcases the versatility of veal. The
smoked provolone melts into the stew as it is served.

Atkins - Veal Stew with Mushrooms and Smoked Provolone

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