Veal Recipe
Ingredients
| 2 pounds boneless veal shoulder, cut into 2-inch pieces | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Flour | 1/2 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 1 pound red and/or green bell peppers, cut into 1 1/2-inch squares | ||
| Italian tomatoes | 1 14 Ounce, chopped | |
| Water | 1 Cup (16 tbs) | |
| Minced parsley | 2 Tablespoon | |
| 1 tablespoon minced fresh basil or 1/2 teaspoon dried | ||
Directions
1. Trim excess fat from veal. Season veal with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dust with flour; shake off excess. In a nonreactive Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add veal and cook, turning, 5 to 7 minutes, or until browned on all sides. Remove with a slotted spoon and set aside.
2. If pan is dry, add another 1 tablespoon olive oil. Add onion and cook over medium heat 2 to 3 minutes, or until softened. Add garlic and bell peppers and cook 1 minute longer.
3. Return veal to pan. Add tomatoes, water, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Partially cover and cook about 1 hour, or until veal is tender. Stir in parsley and basil just before serving.
2. If pan is dry, add another 1 tablespoon olive oil. Add onion and cook over medium heat 2 to 3 minutes, or until softened. Add garlic and bell peppers and cook 1 minute longer.
3. Return veal to pan. Add tomatoes, water, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Partially cover and cook about 1 hour, or until veal is tender. Stir in parsley and basil just before serving.
Chef
