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Italian Veal And Peppers Recipe
|Veal||1 Pound, cut into 1-inch cubes (For Stew)|
|Tomato puree||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sliced onion||4 Ounce|
|Instant chicken broth and seasoning mix||1 1⁄4 Ounce (1 Packet)|
|Garlic||1 Clove (5 gm), minced|
|Freshly ground pepper||To Taste|
|Green peppers||2 Medium, seeded and cut into 1/2-inch strips|
Serving size: Complete recipe
Calories 951 Calories from Fat 384
% Daily Value*
Total Fat 43 g66.2%
Saturated Fat 18 g89.8%
Trans Fat 0 g
Cholesterol 360 mg
Sodium 551.4 mg23%
Total Carbohydrates 49 g16.3%
Dietary Fiber 12.8 g51.1%
Sugars 23.2 g
Protein 92 g185%
Vitamin A 51.4% Vitamin C 461.6%
Calcium 23.4% Iron 37.9%
*Based on a 2000 Calorie diet
Remove veal and wipe pan clean.
Replace veal and add remaining ingredients except green peppers.
Cover and cook over low heat for 45 minutes.
Add peppers and continue cooking 10 minutes longer or until veal and peppers are tender.