VEAL AND PEPPERS

FANNIE MCCOY

By
@ZAYDEN2

A MUST TASTE FOR VEAL LOVERS


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Rating:
★★★★★ 1 vote
Serves:
6
Prep:
20 Min
Cook:
50 Min

Ingredients

1 1/2 lb
boneless veal,cut into 1inch cubes
4 oz
white wine
2 tsp
margarine
1 c
sliced ,onions
1 c
sliced mushrooms
1 c
drained canned tomatoes, coarsely chopped
1 tsp
salt
1/4 tsp
pepper
1/2 c
each ,red and green bell peppers ,cut into strips
2 Tbsp
chopped fresh parsley
3 clove
garlic, crushed
cooked rice

Step-By-Step

1SPRAY 12 INCH SKILLET WITH NONSTICK COOKING SPRAY. ADD HALF THE VEAL AND BROWN WELL ON ALL SIDES

2TRANSFER TO 2 QUART SAUCE PAN AND REPEAT WITH REMAINING VEAL,ADD WINE TO SAME SKILLET AND BRING TO A BOIL;USING A WOODEN SPOON SCRAP DOWN BROWN PARTICLES THAT ARE CLINGING TO THE SIDES OF THE PAN. POUR WINE MIXTURE OVER VEAL

3IN SAME SKILLET HEAT 1t.MARGARINE UNTIL BUBBLY ADD ONIONS AND SAUTE UNTIL TRANSLUCENT ADD TO SAUCE PAN

4ADD REMAINING t.MARGARINE TO SKILLET,ADD MUSHROOMS AND GARLIC AND SAUTE 2 MIN. (SET ASIDE )

5ADD TOMATOES, SALT & PEPPER TO SAUCE PAN,COVER AND SIMMER OVER LOW HEAT FOR 45 MIN.ADDPEPPER STRIPS AND RESERVED MUSHROOM MIXTURE TO SAUCE PAN AND CONTINUE SIMMERING UNTIL VEAL AND PEPPERS ARE TENDER ABOUT 20 MIN.

6SERVE OVER RICE AND SPRINKLE WITH PARSLEY

About this Recipe

Course/Dish: Other Main Dishes