Crock pot veal and peppers

Yield: 6 Servings

Measure Ingredient
3 pounds Veal; boneless; 2" cubes
4 Green peppers; cut in 1/8's
3 mediums Onions; sliced thin
2 Garlic cloves; mince
1 pounds Mushrooms; quartered
3 Chicken boullion cubes; crush
¾ teaspoon Basil
2 cans Tomatoes; 1 lb. each

Combine all ingredients in removable liner. Place liner in base. Cover and cook on low 7 hours, high 4 hours or auto 5 hours.

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on May 12, 1998

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