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An easy, Italian-style veal and bell pepper
stew served over cooked rice and garnished with a sprinkling
of fresh Parmesan cheese.
Italian Veal &
Pepper Stew
- 1 1/2 pounds veal for stew, cut into 1
1/2-inch pieces
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 (14 1/2-ounce) can diced Italian-style tomatoes, undrained
2/3 cup ready-to-serve chicken broth
2 cloves garlic, minced
2 medium green bell peppers, cut into thin strips
Hot cooked rice
Freshly grated Parmesan cheese
- Combine flour, salt and pepper. Lightly
coat veal with flour mixture; reserve remaining flour. Heat oil
in Dutch oven over medium heat until hot. Brown veal, 1/2 at
a time; remove from Dutch oven.
- Stir tomatoes, broth, garlic and reserved
flour mixture into Dutch oven. Add veal; bring to a boil. Reduce
heat; cover tightly and simmer 45 minutes.
- Add bell peppers; continue cooking, covered,
30 minutes or until veal is fork-tender. Serve over rice. Sprinkle
with cheese.
Makes 6 servings.
Recipe and photograph provided courtesy
of the Beef Industry Council.
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