Italian Veal and Pepper Stew recipe (Meat)

Ingredients

1½	lb	veal for stew, cut into 1-1/2-inch pieces
¼	cups	all-purpose flour
some		salt and pepper
2	tablespoons	olive oil
1	can	(14-1/2 ounces) diced Italian-style tomatoes, undrained
2/3	cups	ready-to-serve chicken broth
2		cloves garlic, minced
2		medium green bell peppers, cut into thin strips
some		Hot cooked rice
some		Grated Parmesan cheese

Posted by Irene on Apr 4, 2008

Instructions

Combine flour, salt and pepper. Lightly coat veal with flour mixture; reserve remaining flour. Heat oil in Dutch oven over medium heat until hot. Brown veal, ½ at a time; remove from Dutch oven.

Stir tomatoes, broth, garlic and reserved flour mixture into Dutch oven. Add veal; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes.

Add bell peppers; continue cooking, covered, 30 minutes or until veal is fork-tender. Serve over rice. Sprinkle with cheese.

This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/italian-veal-pepper-stew/