Beef and Veal With Parsley, Swiss Style

Name: Beef and Veal With Parsley, Swiss Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb stewing beef; 12 lb stewing veal; 2 large onions, sliced; 1 tablespoon flour; ½ teaspoon salt; ¼ teaspoon pepper; 1 beef bouillon cube; 1 cup boiling water; ¼ cup parsley, chopped; 12 lb noodles, cooked

Eats Now Editorial Team · 9083 kcal · Meat & Poultry

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Beef and Veal With Parsley, Swiss Style – a delicious recipe with stewing beef, stewing veal, onions, flour, salt, pepper. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

12 lb stewing beef
12 lb stewing veal
2 large onions, sliced
1 tablespoon flour
½ teaspoon salt
¼ teaspoon pepper
1 beef bouillon cube
1 cup boiling water
¼ cup parsley, chopped
12 lb noodles, cooked

1
Cut meat in small pieces.
2
Brown in hot skillet.
3
Add onions.
4
Cook two or three minutes.
5
Add flour and seasonings.
6
Mix thoroughly.
7
Add bouillon cube and water.
8
Cover and simmer over low heat for about one hour.
9
Add parsley to meat.
10
Serve on hot noodles.

9083

kcal

Calories

323

Fat

1015

Carbs

539

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 lb stewing beef, 12 lb stewing veal, 2 large onions, sliced, 1 tablespoon flour, and more.

Yes, Beef and Veal With Parsley, Swiss Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
9083 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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