Italian Veal And Peppers Recipe
Ingredients
| 1 pound veal for stew, cut into 1-inch cubes | ||
| Tomato puree | 1 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Onion | 4 Ounce, sliced | |
| 1 packet instant chicken broth and seasoning mix | ||
| Garlic | 1 Clove (5gm), minced | |
| Basil | 1/2 Teaspoon | |
| Oregano | 1/2 Teaspoon | |
| Ground pepper | 1 To taste | |
| 2 medium green peppers, seeded and cut into 1/2-inch strips | ||
Directions
Brown veal in a preheated nonstick skillet.
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.
Divide evenly.
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.
Divide evenly.
Chef
