Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb Veal
- 1/3 c Margarine
- Salt and pepper to taste
- 1 Medium onion
- 4 Medium potatoes
- 1/4 c Tomato pulp or paste
- 1/4 c Veal broth
- =
Directions
Rinse veal (or wipe with a damp paper towel) and remove any skin. Cut into rather small pieces. Peel potatoes and cut into strips or slices. Use half of margarine to grease a deep, covered baking dish or casserole. Cover with a sprinkling of bread crumbs. Peel and slice onion and lightly brown in remainder of margarine. Place a layer of potatoes in casserole and sprinkle with salt and pepper. Add a layer of meat, season with salt and pepper, and cover with
onions. Repeat, with a layer of potatoes on top. Cover casserole and bake in a hot oven (400F) for 1/2 hour. Remove cover. Combine veal broth and tomato pulp or paste and pour over casserole ingredients. Bake, uncovered, for another 1/2 hour or until meat is tender.