Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- 2 1/2-3 lbs. stewing veal
- 3 carrots, cut up
- 3 potatoes, cubed
- 2 ribs celery, sliced
- 1 lg. onion, chopped
- 2 tsp. butter
- 2 (4 oz.) cans or 1 lb. fresh mushrooms
- 1 bay leaf
- Salt and pepper to taste
- 1 pt. sour cream
Directions
In boiling water, quickly boil off veal (4-6 minutes).
Do not put meat in until water is at full boil.
Remove from water, drain and wash veal.
In large stew pot, place all ingredients, except mushrooms, butter, and sour cream.
Add just enough water to cover.
Cover and cook 45 minutes until meat and carrots are nearly done.
Then mix 1/2 cup broth in a bowl (so the cream does not curdle).
Add sour cream and mix to make a gravy.
Add to stew with mushrooms and butter and simmer 15 to 20 minutes. Remove bay leaf. Serve with fresh rye bread.
Category:Lithuanian Recipes
Category:Lithuanian Appetizers