Veal Stew Recipe
Ingredients
| 3/4 pound lean boneless veal, cut into 3/4-inch cubes | ||
| Onion | 3/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Cooking oil | 2 Tablespoon | |
| 4 medium tomatoes, peeled, seeded, and chopped | ||
| Water | 1/4 Cup (16 tbs) | |
| Paprika | 1 Tablespoon | |
| 1 teaspoon instant chicken bouillon granules | ||
| Dash bottled hot pepper sauce | ||
| Green pepper | 1 Large, cut into thin strips | |
| 1 1/3 cups hot cooked quick-cooking rice | ||
Directions
In Dutch oven cook veal, onion, and garlic in hot oil till meat is browned and onion is tender.
Drain off fat.
Add tomatoes, water, paprika, bouillon granules, hot pepper sauce, and 3/4 teaspoon salt.
Cover and simmer for 30 minutes or till meat is tender, stirring occasionally.
Add green pepper.
Cover; simmer for 5 to 10 minutes more or till green pepper is tender.
Drain off fat.
Add tomatoes, water, paprika, bouillon granules, hot pepper sauce, and 3/4 teaspoon salt.
Cover and simmer for 30 minutes or till meat is tender, stirring occasionally.
Add green pepper.
Cover; simmer for 5 to 10 minutes more or till green pepper is tender.
Chef
