Veal & Red Bell Pepper Stew - Le Trinquet Restaurant, Basque
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 29.58 ml olive oil
- 1 large onion, sliced
- 1209.73 g veal stew meat, cut into 1/2-inch cubes
- 1.23 ml cayenne pepper
- 4 red bell peppers, cored, seeded, cut into matchstick-size strips
- 236.59 ml low sodium chicken broth
directions
- Heat oil in heavy large skillet over high heat.
- Add onion and saute 4 minutes. Add veal and cayenne pepper. Season with salt. Saute until veal and onion are brown, about 10 minutes.
- 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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RECIPE SUBMITTED BY
I love cooking for family and friends. I especially enjoy baking...it is like combining art and science to create something extraordinary.
I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :)
I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US.
My rating system:
5 stars - Excellent! Delicious! Could not be better...will make often.
4 stars - Very good! May tweak slightly.
3 stars - Good base recipe. Will need to tweak.
2 stars - Ok. Will keep looking.
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