Low Fat Veal With Spinach And Fettuccine Recipe

Ingredients

3/4 pound thin slices lean veal round

steak or veal for scallopini

1 cup sliced fresh mushrooms

-- (about 3 ounces)

1/4 cup chopped shallots

1/2 cup Madeira wine or beef broth

1/2 cup beef broth

2 teaspoons cornstarch

1/8 teaspoon pepper

1 package frozen chopped (10 ounces)

spinach, thawed and well

drained

2 cups hot cooked fettuccine

Method

Cut veal crosswise into 1/4-inch strips.

Spray 10-inch nonstick skillet with nonstick cooking spray.

Saute veal, mushrooms and shallots in skillet over medium-high heat 3 to 5 minutes or until veal is done.

Mix wine, broth, cornstarch and pepper.

Stir wine mixture and spinach into skillet.

Heat to boiling, stirring constantly.

Boil and stir 1 minute.

Serve over fettuccine.

4 SERVINGS (ABOUT 3/4 CUP MIXTURE AND 1/2 CUP FETTUCCINE EACH).

MICROWAVE DIRECTIONS: Decrease wine to 1/3 cup.

Trim fat from veal.

Cut veal crosswise into 1/4-inch strips.

Place veal, mushrooms and shallots in 2-quart microwavable casserole.

Cover and microwave on high 5 to 6 minutes, stirring every 2 minutes, until veal is done; drain.

Mix wine, broth, cornstarch and pepper.

Stir wine mixture and spinach into casserole.

Cover and microwave 4 to 5 minutes, stirring every 2 minutes, until thickened.

Cooks Comments and Tips