Veal and Bell Peppers
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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.
- Ready In:
- 1hr 35mins
- 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)
- 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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This recepie was amazing. I tweaked it just a bit for more flavor. I used veal brisket and removed all the fat and cut into 1/2 inch cubes. I seasoned my veal well with Goya adobo and then coated it well with more adobo seasoned flour. Because i used just over 2 pds of veal i really ciated my dutch oven with a goid amount of extra virgin olive oil and the pieces browned nicely along with the garlic. After removing the veal and I added 2 cups of merlot and boiled until reduced in half. I added two cups of chicken stock and the herbed dicef tomatoes and simmered. I cut up in smaller cubes 6 potatoes and added to pot and then added veal back. I added about 6 shakes of hot sauce which just made the sauce outstanding , not spicy. Finally the peopers, onions and last halved baby bella mushrooms. My you daughters just loved it and smached their potaoes into the fragarant sauce. This was enough to feed about 7 people.
I really enjoyed this veal and peppers recipe. It was really easy to prep and well worth the wait of the cooking time. The sauce is very flavorful. I easily halved the recipe to accommodate 1 lb of veal. Since I was halving the ingredients, I just used one red bell pepper instead of half a red and half a green. Also, I used 8 oz of fresh baby bella mushrooms which were fantastic in this dish. I used some red pepper flakes as suggested and served over linguine. I'm copying this recipe down. Thanks!
i made this for a special dinner for my best friend and my husband who both LOVE veal. (I do not eat it). It made my house smell wonderful and I did taste the sauce which was fantastic. I would love to try it with sweet italian sausage next time. They both LOVE IT and said it was better than any other. Thanks!
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.