Recipe by BoxO'Wine
A very versatile main course you can spice up with the addition of crushed red pepper flakes if you like your food on the spicey side. Goes great over rice or pasta or can stand on its own.
Top Review by Lorac
Excellent! Brought back great memories of the early 1960's in Albany, NY. Spaghetti with veal and peppers was the 99 cent Monday night special at a local restaurant. In those days, veal cost less than chicken. The browned veal flavor was beautiful with the wine enhanced tomato sauce. The onions and peppers added layers of flavor. I made the recipe as directed except for subbing sauteed fresh mushrooms. I served the veal over thin spaghetti. Thanks BoxO'Wine for good memories and great food.
- 2 lbs veal, cubes
- 1⁄4 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 tablespoons olive oil
- 3 garlic cloves (minced)
- 1 cup dry red wine
- 2 (14 1/2 ounce) cans diced tomatoes (with Italian herbs)
- 1 cup chicken broth
- 1 large onion, thinly sliced
- 1 large red pepper, thinly sliced
- 1 large green pepper, thinly sliced
- 1 (13 ounce) can mushrooms (optional)
Directions See How It's Made
- Combine flour with salt and pepper.
- Coat veal cubes with flour.
- Saute the veal cubes in olive oil in dutch oven until lightly browned.
- Add additional oil if pot appears too dry.
- Add minced garlic and saute a few minutes to release the flavor of the garlic.
- Remove veal and garlic from pot.
- Add wine to pot, scraping up browned bits.
- Bring to boil and cook for a few minutes to reduce the wine by half.
- Add diced tomatoes and chicken broth to the pot.
- Bring to boil, while stirring.
- Return veal to pot, cover and simmer approx 1 hr or until veal is tender.
- Add peppers and onions, cover and simmer approx 30 minutes.
- Add mushrooms (if desired).
- Stir until heated.
- Serve in bowls wih crusty bread for dipping into the sauce.
- Entree is also excellent served over rice, pasta, or a side of mashed potatoes.