Beef and Veal With Parsley, Swiss Style

Jun 09, 2023June 9, 20230 14
Tasty Beef and Veal With Parsley, Swiss Style Recipe for Dinner
in Main

Prep

15 min

Cook

1 hour

Ready In

1 hour 15 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 lb stewing beef
1/2 lb stewing veal
2 large onions , sliced
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 beef bouillon cube
1 cup boiling water
1/4 cup parsley , chopped
1/2 lb noodles , cooked

Nutrision Information

Servings Per Recipe
4
Calories
509
Sugar
3g
Fat
20g
Swiss cuisine is known for its hearty and comforting dishes, and this beef and veal with parsley is no exception. The dish features tender meat and soft onions cooked in a beefy broth with a touch of fresh parsley. Served over a bed of noodles, this meal is sure to satisfy the hungriest of appetites. While not the healthiest dish, it is perfect for a special occasion or indulgent meal.

Instructions

1.Heat a large skillet over medium-high heat. Add the stewing beef and veal.
2.Cook until browned, stirring occasionally.
3.Add the onions and cook until softened.
4.Stir in the flour, salt, and pepper.
5.Crumble the bouillon cube over the meat and vegetables.
6.Pour in the boiling water and stir.
7.Reduce heat to low and simmer for 1 hour, stirring occasionally.
8.Serve hot over cooked noodles and garnish with chopped parsley.

PROS

This dish is a hearty, filling meal that is perfect for a cold winter’s night.

It is also budget-friendly and can feed a crowd.

The addition of parsley provides a fresh and herbal taste to the dish.

CONS

Stewing beef and veal can be a tougher cut of meat and may require a longer cooking time to become tender.

The high protein content in this dish may not be suitable for those with kidney disease or other specific health conditions.

HEALTH & BENEFITS

This dish is high in protein, which is important for building and repairing muscle tissue.
The addition of parsley provides vitamins K and C, as well as antioxidants that may reduce inflammation.

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