• 1 Tbs. olive oil
• 2 lbs. veal shoulder chops, or beef chuck steak, cut into 1 inch cubes
• 1/3 cup all purpose flour
• 2 tsp. tarragon, or 2 Tbs. fresh
• 1-1/2 cups Italian style peeled tomatoes, drained and chopped
• 1 tsp. orange zest, minced
• 1 cup dry white wine or chicken stock
• 3/4 cup green olives, pitted
• 2 Tbs. parsley, minced

Heat oil in a heavy nonstick skillet over medium high heat. Lightly dust meat with flour. Shake off excess and sauté 3-4 minutes, stirring occasionally, until golden brown. Stir in tarragon, tomatoes, orange zest, and wine. Reduce heat to low. Cover and stew 45-50 minutes or until meat is done. If stew becomes too thick, add a little water. Season with salt and pepper to taste. Stir in olives, sprinkle with parsley and serve.

Per serving: calories 421, fat 19.4g, 43% calories from fat, cholesterol 186mg, protein 46.2g, carbohydrates 12.3g, fiber 1.6g, sugar 2.8g, sodium 963mg, diet points 10.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 0.5, Lean meat: 0.0, Fat: 3.3, Sugar: 0.0, Very lean meat protein: 6.8

  view detailed nutritional information

The recommended wines are: Pinot Noir, Burgundy, or Chablis.