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CATEGORY CUISINE TAG YIELD
Meats April 1992 1 Servings

INGREDIENTS

4 T Olive oil
1 lb Veal stew meat, cut into
1-inch
cubes
All purpose flour
12 Mushrooms, quartered
1 Red bell pepper, sliced
1 T Dried oregano, crumbled
1/2 t Ground allspice
1/4 t Dried crushed red pepper
3/4 c Dry Marsala wine
3 Garlic cloves, minced
1/2 c Low-salt chicken broth
Steamed white rice

INSTRUCTIONS

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  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1946
Calories From Fat: 521
Total Fat: 59.2g
Cholesterol: 0mg
Sodium: 31.2mg
Potassium: 1682.2mg
Carbohydrates: 305.7g
Fiber: 17.4g
Sugar: 13.5g
Protein: 47.2g


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