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    You are in: Home / Recipes / Veal & Red Bell Pepper Stew - Le Trinquet Restaurant, Basque Recipe
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    Veal & Red Bell Pepper Stew - Le Trinquet Restaurant, Basque

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    swissms's Note:

    Axoa d'Espelette. A delicious veal stew that is slightly spicy. "Espelette is a slightly piquant red pepper grown in the Basque region of France and Spain." In this recipe, a combination of red bell peppers and a little cayenne makes a good substitute.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in heavy large skillet over high heat.
    2. 2
      Add onion and saute 4 minutes. Add veal and cayenne pepper. Season with salt. Saute until veal and onion are brown, about 10 minutes.
    3. 3
      Reduce heat. Add red bell peppers. Cover and cook until veal is tender, stirring occasionally and adding broth or stock as needed to prevent sticking, about 20 minutes.

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    Nutritional Facts for Veal & Red Bell Pepper Stew - Le Trinquet Restaurant, Basque

    Serving Size: 1 (525 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 551.8
     
    Calories from Fat 251
    45%
    Total Fat 27.9 g
    43%
    Saturated Fat 9.5 g
    47%
    Cholesterol 248.0 mg
    82%
    Sodium 269.6 mg
    11%
    Total Carbohydrate 11.7 g
    3%
    Dietary Fiber 2.9 g
    11%
    Sugars 6.6 g
    26%
    Protein 61.2 g
    122%

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