Veal Loin With Artichokes And Spinach With Paprika Sauce Recipe

Name: Veal Loin With Artichokes And Spinach With Paprika Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 2 shallots, peeled and minced; 1 small onion, peeled and minced; 1/2 red bell pepper, stemmed, cored, deribbed and minced; Large pinch paprika; 2 cups chicken broth, homemade or low-sodium canned; 6 tablespoons plain nonfat yogurt; Freshly ground pepper to taste; 4 artichoke hearts; 2 teaspoons lemon juice; 2 teaspoons olive oil; 2 shallots, peeled and minced; 4 ounces mushrooms, sliced; 6 cups stemmed spinach; 2 tablespoons dry bread crumbs; Salt and freshly ground pepper to taste; 1 pound boneless leg of veal, cut into 8 2-ounce medallions

Servings: persons

2 teaspoons olive oil
2 shallots, peeled and minced
1 small onion, peeled and minced
1/2 red bell pepper, stemmed, cored, deribbed and minced
Large pinch paprika
2 cups chicken broth, homemade or low-sodium canned
6 tablespoons plain nonfat yogurt
Freshly ground pepper to taste
4 artichoke hearts
2 teaspoons lemon juice
2 teaspoons olive oil
2 shallots, peeled and minced
4 ounces mushrooms, sliced
6 cups stemmed spinach
2 tablespoons dry bread crumbs
Salt and freshly ground pepper to taste
1 pound boneless leg of veal, cut into 8 2-ounce medallions

1
To make the sauce, heat the olive oil in a small saucepan.
2
Saute shallots, onion and red pepper until soft, about 5 minutes.
3
Stir in paprika.
4
Add chicken broth.
5
Simmer until reduced to 1/2 cup.
6
Remove from heat and whisk in yogurt.
7
Season with pepper.
8
Keep warm.
9
Place artichoke hearts in a medium saucepan.
10
Cover with water and add lemon juice.
11
Simmer until tender, about 20 minutes.
12
Cut each artichoke heart in quarters.
13
Set aside.
14
Heat 1 teaspoon of the olive oil in a large nonstick skillet.
15
Add shallots and mushrooms and cook until soft, about 6 minutes.
16
Add spinach and cook until wilted, about 4 minutes.
17
Stir in bread crumbs, artichokes, salt and pepper.
18
Set aside and keep warm.
19
Heat the remaining teaspoon olive oil in a large nonstick skillet over medium-high heat.
20
Add veal, in batches if necessary, and saute until just cooked through, about 3 minutes per side.
21
Divide spinach mixture among 4 plates.
22
Top with 2 pieces of veal.
23
Spoon sauce over and serve immediately.

283

kcal

Calories

Fat

Carbs

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

You need 17 ingredients. The key ingredients include: 2 teaspoons olive oil, 2 shallots, peeled and minced, 1 small onion, peeled and minced, 1/2 red bell pepper, stemmed, cored, deribbed and minced, and more.

Yes, Veal Loin With Artichokes And Spinach With Paprika Sauce 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.

Veal Loin With Artichokes And Spinach With Paprika Sauce

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