Autumn Veal Melange Recipe
Summary
Cooking Time30 MinDifficulty LevelVery Easy
Health IndexHealthyServings1
Interest GroupGourmet
Ingredients
| Veal cutlet | 1/2 pound | |
| Green or Red Peppers- 2, cut in strips | ||
| Tomato juice | 1/4 Cup (16 tbs) | |
| Zucchini- 1 medium-sized, sliced | ||
| Parsley flakes | 1/2 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| Dried basil | 1/8 Teaspoon | |
| Oregano | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Fresh Mushrooms- 1/2 pound, cooked or Mushrooms- 1 can (about 10 ounces), drained | ||
Directions
MAKING
1) In a heated non-stick pan, sauté veal and green peppers.
2) Stir in tomato juice, zucchini, parsley flakes, garlic powder, basil, oregano and pepper.
3) Put the lid on and cook over medium heat until the meat is tender, stirring occasionally.
4) Stir in the mushrooms and cook for 5 minutes more.
SERVING
5) Serve hot with steamed rice if desired.
1) In a heated non-stick pan, sauté veal and green peppers.
2) Stir in tomato juice, zucchini, parsley flakes, garlic powder, basil, oregano and pepper.
3) Put the lid on and cook over medium heat until the meat is tender, stirring occasionally.
4) Stir in the mushrooms and cook for 5 minutes more.
SERVING
5) Serve hot with steamed rice if desired.
Chef
