Veal with mushrooms and peppers

1 servings

Ingredients

Quantity Ingredient
4 tablespoons Olive oil
1 pounds Veal stew meat; cut into 1-inch
; cubes
All purpose flour
12 larges Mushrooms; quartered
1 large Red bell pepper; sliced
1 tablespoon Dried oregano; crumbled
½ teaspoon Ground allspice
¼ teaspoon Dried crushed red pepper
¾ cup Dry Marsala wine
3 larges Garlic cloves; minced
½ cup Low-salt chicken broth
Steamed white rice

Directions

Preheat oven to 350F. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Dredge veal in flour, shaking off excess.

Add veal to skillet and cook until brown, stirring occasionally, about 5 minutes. Transfer veal to plate using slotted spoon. Heat remaining 2 tablespoons oil in same skillet. Add mushrooms, bell pepper, oregano, allspice and crushed red pepper to skillet. Saute until mushrooms are just beginning to brown, about 3 minutes. Stir in Marsala and garlic and boil until skillet is almost dry, about 4 minutes. Add veal and any juices accumulated on plate to skillet. Mix in chicken broth and bring to boil.

Cover and bake in oven until veal is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.) Transfer stew to stove and boil until liquid thickens to sauce to consistency, about 12 minutes. Serve with rice.

Serves 4.

Bon Appetit April 1992

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