Veal With Mushrooms And Peppers
| 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)
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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