Veal and Bell Peppers
- Reviews 5
Ready In: 1 hr 35 mins
Serves: 4
Ingredients
- 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 1/2ounce) 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
- 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.
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