Italian Veal Stew
The reason I listed this as "Other" is veal is not one of the choices listed.
1-1/2 lbveal, cut into 1-1/2" cubes
1/4 call purpose flour
2 Tbspolive oil
1 can(s)tomatoes, canned italian-style and diced, undrained
2/3 cchicken broth
2 clovegarlic, minced
2 mediumred peppers, cut into thin strips
·grated parmesan cheese, to taste
1/4 tspblack pepper
How to Make Italian Veal Stew
- Combine flour, salt, and pepper. Lightly coat veal cubes with flour mixture. Heat oil in a stockpot or Dutch oven over medium heat. Brown veal, 1/2 at a time. Remove from pot and set aside.
- Add tomatoes, broth, garlic, and reserved flour mixture to pot. Mix well and then add veal back into pot. Bring to a boil. Reduce heat; cover tightly and simmer for 45 minutes.
- Add sliced red peppers to pot; simmer, covered for 30 minutes or until veal is fork tender. Serve over noodles or rice, your choice. Sprinkle with grated Parmesan.