Veal And Peppers Italiano Recipe
Ingredients
| 1 pound boneless lean veal | ||
| Nonstick spray coating | ||
| 1 1/2-ounce can tomatoes, cut up | ||
| Water | 1/2 Cup (16 tbs) | |
| 2 tablespoons sliced leek or green onion | ||
| Garlic | 2 Clove (5gm), minced | |
| Dried basil | 1 Teaspoon, crushed | |
| 1/2 teaspoon instant chicken bouillon granules | ||
| Dried oregano | 1/2 Teaspoon, crushed | |
| Salt | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1/2 cups green pepper cut into bite-size strips | ||
| Water | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| 2 cups hot cooked noodles | ||
Directions
Trim separable fat from veal.
Cut into 1-inch cubes.
Spray a cold large skillet with nonstick coating.
Preheat skillet over medium heat.
Brown veal in the hot skillet.
Stir in un-drained tomatoes, water, sliced leek or green onion, garlic, basil, chicken bouillon granules, oregano, salt, and pepper.
Bring to boiling; reduce heat.
Simmer, covered, for 15 minutes.
Add green peppers.
Cook, covered, for 5 to 10 minutes or till peppers are tender.
Stir together 2 tablespoons water and cornstarch.
Stir into meat mixture.
Cook and stir till mixture is thickened and bubbly.
Cook and stir 2 minutes more.
Cut into 1-inch cubes.
Spray a cold large skillet with nonstick coating.
Preheat skillet over medium heat.
Brown veal in the hot skillet.
Stir in un-drained tomatoes, water, sliced leek or green onion, garlic, basil, chicken bouillon granules, oregano, salt, and pepper.
Bring to boiling; reduce heat.
Simmer, covered, for 15 minutes.
Add green peppers.
Cook, covered, for 5 to 10 minutes or till peppers are tender.
Stir together 2 tablespoons water and cornstarch.
Stir into meat mixture.
Cook and stir till mixture is thickened and bubbly.
Cook and stir 2 minutes more.
Chef
