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Ingredients
- 1-2 lbs. boneless veal
- 2-3 lg. onions
- 3-4 lg. potatoes
- 1 (16 ounce.) can chicken broth
- 1 can cream of chicken soup
Directions
- Dredge veal in flour and lightly brown in warm oil. Remove from skillet. Add in potatoes (cut in 1/2" slices) to meat drippings and brown lightly. Remove and add in onions (cut in 1/2" slices) and also lightly brown. In large bake proof dish layer meat, potatoes, onions. Blend together undiluted chicken soup and broth. Pour over layers. Cover. Bake at 350 degrees for 2 to 2 1/2 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 421g | |
| Recipe makes 6 servings | |
| Calories 281 | |
| Calories from Fat 48 | 17% |
| Total Fat 5.33g | 7% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 533mg | 22% |
| Potassium 1092mg | 31% |
| Total Carbs 37.41g | 10% |
| Dietary Fiber 4.8g | 16% |
| Sugars 3.92g | 3% |
| Protein 20.77g | 33% |
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