| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
April 1992 |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 1 |
lb |
Veal stew meat; cut into 1-inch |
|
|
; cubes |
|
|
All purpose flour |
| 12 |
lg |
Mushrooms; quartered |
| 1 |
lg |
Red bell pepper; sliced |
| 1 |
tb |
Dried oregano; crumbled |
| 1/2 |
ts |
Ground allspice |
| 1/4 |
ts |
Dried crushed red pepper |
| 3/4 |
c |
Dry Marsala wine |
| 3 |
lg |
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
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