Veal With Mushrooms And Peppers

Recipe Ingredients

4 tablespoons	60ml	Olive oil
1 lb	454g / 16oz	Veal stew meat - cut 1" cubes
		All-purpose flour
12		Mushrooms - quartered (large)
1		Red bell pepper - sliced (large)
1 tablespoon	15ml	Dried oregano - crumbled
1/2 teaspoon	2.5ml	Ground allspice
1/4 teaspoon	1.3ml	Dried crushed red pepper
3/4 cup	177ml	Dry Marsala wine
3 cups	279g / 9.8oz	Garlic cloves - minced (large)
1/2 cup	118ml	Low-salt chicken broth
		Steamed white rice - for serving

Recipe Instructions

Preheat oven to 350 degrees. 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 consistency, about 12 minutes. Serve with rice.

This recipe yields 4 servings.

Source:
Bon Appetit, April 1992

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.