Veal Stew (Or Beef, Or Pork) With Olives And Ouzo

1. Brown meat in butter; add onion, season and pour ouzo over.

2. Add basil, capers, tomato juice and paprika to taste.

3. Season to taste.

4. Add a little water, about 1 cup, and simmer, covered 25 minutes (you may need to add a bit more water near the end).

5. Add olives and simmer 5-6 minutes longer.

6. Remove onion, puree, and re-add to sauce.

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Nutrient	Quantity
Total fats	46.3817 g
Protein	155.6243 g
Carbohydrates	34.8431 g
Energy	1160.9205 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3959 g
Water	695.3307 g
Aspartic acid	13.3738 g
Calcium, Ca	247.635 mg
Lutein + zeaxanthin	74.5333 g
Fiber, total dietary	6.5528 g
Fatty acids, total saturated 22:0	0.0408 g
Carotene, beta	134.8969 g
Niacin	2.3603 mg
Hydroxyproline	0.748 g
Vitamin A, RAE	12.2027 g
Fatty acids, total trans-polyenoic	0.3536 g
Arginine	9.6433 g
Riboflavin	0.26 mg
Tocopherol, beta	0.003 mg
Fatty acids, total polyunsaturated 15:0	0.1771 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1919 g
Fatty acids, total saturated 20:1	0.0544 g
Glutamic acid	24.9445 g
Sodium, Na	1336.7235 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8467 g
Total lipid (fat)	46.3817 g
Manganese, Mn	0.7033 mg
Fructose	2.4682 g
Proline	6.4248 g
Fatty acids, total saturated 16:0	8.8 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.4759 g
Sucrose	1.584 g
Choline, total	13.7689 mg
Fatty acids, total polyunsaturated 18:1 t	1.3056 g
Sugars, total	7.6865 g
Serine	5.8542 g
Fatty acids, total saturated 10:0	0.034 g
Fatty acids, total saturated 18:0	5.3764 g
Fatty acids, total saturated 20:4 undifferentiated	1.2314 g
Vitamin B-6	0.2659 mg
Selenium, Se	1.2947 g
Ash	11.5769 g
Fatty acids, total saturated 18:1 undifferentiated	16.6556 g
Pantothenic acid	0.4145 mg
Phenylalanine	6.2811 g
Copper, Cu	0.6715 mg
Betaine	0.1635 mg
Thiamin	0.4943 mg
Methionine	3.6275 g
Iron, Fe	12.5199 mg
Carbohydrate, by difference	34.8431 g
Phosphorus, P	282.2928 mg
Folate, total	72.9961 g
Tocopherol, gamma	0.0075 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0612 g
Lycopene	2744.9888 g
Alanine	9.0929 g
Cholesterol	394.4009 mg
Valine	8.4864 g
Fatty acids, total saturated 18:2 undifferentiated	7.0514 g
Glycine	7.9891 g
Glucose (dextrose)	3.5319 g
Fatty acids, total saturated 14:0	1.1514 g
Zinc, Zn	1.7998 mg
Isoleucine	7.5155 g
Fatty acids, total saturated 12:0	0.0408 g
Fatty acids, total polyunsaturated	8.8643 g
Fatty acids, total saturated 14:1	0.2448 g
Leucine	12.2013 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.3264 g
Tocotrienol, alpha	0.064 mg
Fatty acids, total trans-polyenoic 18:3i	0.034 g
Vitamin A, IU	245.7056 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1227 g
Folate, DFE	72.9961 g
Tryptophan	1.6289 g
Vitamin C, total ascorbic acid	34.5854 mg
Phytosterols	37.6078 mg
Galactose	0.0024 g
Fatty acids, total polyunsaturated 18:1 c	9.9431 g
Fatty acids, total saturated 20:0	0.0408 g
Tyrosine	4.9525 g
Vitamin K (phylloquinone)	11.9767 g
Fatty acids, total saturated	16.1165 g
Histidine	5.5317 g
Fatty acids, total monounsaturated	17.8075 g
Threonine	6.7026 g
Folate, food	72.9961 g
Fatty acids, total polyunsaturated 17:0	0.3536 g
Cryptoxanthin, beta	0.4063 g
Vitamin E (alpha-tocopherol)	0.3858 mg
Fatty acids, total trans	1.666 g
Fatty acids, total trans-monoenoic	1.3056 g
Magnesium, Mg	58.6578 mg
Lysine	12.3931 g
Potassium, K	443.4703 mg
Cystine	1.7806 g
Fluoride, F	3.8559 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	171	7.857	14.4
Onion	1	64	14.944	0.16
Paprika	0	0	0	0
Tomato juice	2 tablespoons	5.1638	1.0722	0.0881
Basil	1 teaspoon	0.2032	0.0234	0.0057
red wine vinegar	1 tablespoon	2.831	0.0402	0
caper	1 ounce	6.5204	1.3863	0.2438
black olive	0.33 cup	0	0	0
veal	1.5 lb	911.2021	9.52	31.4841
ouzo	3 tablespoons	0	0	0