Veal Forestiere

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Most Helpful Positive Review

Mar 02, 2003

Substituted beef broth for veal stock - delicious

—DNAVATTA

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Most Helpful Critical Review

Sep 13, 2003

I suggest you use frozen artichoke hearts instead of canned. And salt and pepper to flavor. It was very quick and easy and a nice change for something special for dinner.

—SHANABELLE

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54 Ratings

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Sep 13, 2003

This is an delicious, elegant entree. I sauted the veal in butter and olive oil and used chicken stock instead of veal. It was fabulous-and ever so easy!

—CADEMAIO

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Sep 13, 2003

I used chicken and chicken stock instead. It was great! My whole family loved it. It was something different from the saem old week night dinners!

—Kelly Powers Thompson

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Feb 16, 2007

The best part of the dish is that it smelled so good while it was cooking and we were not disappointed when we sat down to eat. I wanted to serve it over pasta so I made a few minor adjustments. At the time I added the artichokes (I strongly recommend the marinated ones in the jar because they add so much flavor), I also added a can of diced tomatos. I let that simmer for about 10 minutes while the pasta was cooking. Then I buried the veal back into the sauce and simmered it for another 10 minutes. The veal was so tender. Perfect topped of with locatelli and hot peppers!

—Margie

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Jun 13, 2005

Yea, I subbed also...red wine & water & boullion cube. This recipe reduced wonderfully & made an excellent sauce over the BREADED veal (that's right, carb-freaks!)and side of ORZO Pilaf. Used 1/2 butter 1/2 grapeseed oil. Just depends on what flavor you are going for, and what you have on hand. very easy to sub ingredients. I'm sure the Marsala is excellent also. I highly reccommend this recipe.

—crumbs

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Jul 05, 2004

This meal was very tasty. I also substituted chicken stock for veal stock, and I agree that the liquid gets soaked up quicker than the recipe states - so I suggest adding stock/marsala. I thought the mushroom/artichoke combination was unique, and complemented each other. Oh -- and please, use the flour as the recipe states. If you seriously cut out the flour in order to cut carbs, I don't understand you. That's preposterous!

—CLAIRER4949

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May 27, 2004

This is absolutely the best recipe I have ever done. With some smash potatoes and bread, it is excellent. I can't believe it. LOVE IT!

—STEVEJES

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Nutrition

Calories
261 kcal
13%

Carbohydrates
19 g
6%

Cholesterol
71 mg
24%

Fat
10.5 g
16%

Fiber
2.9 g
12%

Protein
18 g
36%

Sodium
578 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Veal Forestiere

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 261
Calories from Fat: 94

% Daily Value *
Total Fat 10.5g 16 %
Saturated Fat 5.2g 26 %
Cholesterol 71mg 24 %
Sodium 578mg 23 %
** Potassium 234mg 7 %
Total Carbohydrates 19g 6 %
Dietary Fiber 2.9g 12 %
Protein 18g 36 %
** Sugars 1.9g
Vitamin A 9 %
Vitamin C 13 %
Calcium 4 %
Iron 15 %
** Thiamin 12 %
** Niacin 45 %
** Vitamin B6 14 %
** Magnesium 7 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.