veal and peppers

Name: VEAL AND PEPPERS
Prep time: 20 min
Cook time: 50 min
Yield: 6
Ingredients: 1 1/2 pound(s) boneless veal,cut into 1inch cubes; 4 ounce(s) white wine; 2 teaspoon(s) margarine; 1 cup(s) sliced ,onions; 1 cup(s) sliced mushrooms; 1 cup(s) drained canned tomatoes, coarsely chopped; 1 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1/2 cup(s) each ,red and green bell peppers ,cut into strips; 2 tablespoon(s) chopped fresh parsley; 3 clove(s) garlic, crushed; - cooked rice

(1 RATING)

35 Pinches 1 Photo

FANNIE MCCOY

RUSK, TX

Updated on Jun 29, 2010

A MUST TASTE FOR VEAL LOVERS

Rate

prep time 20 Min

cook time 50 Min

method ---

yield 6 serving(s)

Ingredients

1 1/2 pounds boneless veal,cut into 1inch cubes
4 ounces white wine
2 teaspoons margarine
1 cup sliced ,onions
1 cup sliced mushrooms
1 cup drained canned tomatoes, coarsely chopped
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup each ,red and green bell peppers ,cut into strips
2 tablespoons chopped fresh parsley
3 cloves garlic, crushed
- cooked rice

How To Make veal and peppers

Step 1

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

Step 2

TRANSFER 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
Step 3

IN SAME SKILLET HEAT 1t.MARGARINE UNTIL BUBBLY ADD ONIONS AND SAUTE UNTIL TRANSLUCENT ADD TO SAUCE PAN
Step 4

ADD REMAINING t.MARGARINE TO SKILLET,ADD MUSHROOMS AND GARLIC AND SAUTE 2 MIN. (SET ASIDE )
Step 5

ADD 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.
Step 6

SERVE OVER RICE AND SPRINKLE WITH PARSLEY
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