Olive oil spray
½ pound veal stewing meat, trimmed of fat, cut into 1-inch cubes
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1 cup diced yellow onion
2 garlic cloves, crushed
½ cup dry white wine
1 cup low-salt, no-sugar-added canned crushed tomatoes
Heat nonstick skillet over medium-high heat; spray with olive oil. Brown veal on all sides, about three minutes; remove from pan. Add onion and garlic; cook two minutes. Add wine and cook one more minute. Add tomatoes and broccoli. Lower heat to medium-low and return veal to the pan. Cover and simmer 10 minutes. Add olives and pine nuts. Cook five minutes. Add basil and salt and pepper to taste. Serve over orange barley (see note below).
Note: Bring 1 cup fat-free, low-salt chicken broth to a boil in a saucepan. Add ½ cup quick-cooking pearl barley. Reduce heat and simmer 10 minutes, uncovered; drain. Stir in 2 teaspoons olive oil, 1 tablespoon orange juice and salt and freshly ground pepper to taste.