Veal with mushrooms and peppers
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Olive oil |
| 1 | pounds | Veal stew meat; cut into 1-inch |
| ; cubes | ||
| All purpose flour | ||
| 12 | larges | Mushrooms; quartered |
| 1 | large | Red bell pepper; sliced |
| 1 | tablespoon | Dried oregano; crumbled |
| ½ | teaspoon | Ground allspice |
| ¼ | teaspoon | Dried crushed red pepper |
| ¾ | cup | Dry Marsala wine |
| 3 | larges | Garlic cloves; minced |
| ½ | cup | Low-salt chicken broth |
| Steamed white rice | ||
Directions
Preheat oven to 350F. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Dredge veal in flour, shaking off excess.
Add veal to skillet and cook until brown, stirring occasionally, about 5 minutes. Transfer veal to plate using slotted spoon. Heat remaining 2 tablespoons oil in same skillet. Add mushrooms, bell pepper, oregano, allspice and crushed red pepper to skillet. Saute until mushrooms are just beginning to brown, about 3 minutes. Stir in Marsala and garlic and boil until skillet is almost dry, about 4 minutes. Add veal and any juices accumulated on plate to skillet. Mix in chicken broth and bring to boil.
Cover and bake in oven until veal is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.) Transfer stew to stove and boil until liquid thickens to sauce to consistency, about 12 minutes. Serve with rice.
Serves 4.
Bon Appetit April 1992
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