VEAL AND PEPPERS
A MUST TASTE FOR VEAL LOVERS
Provided by FANNIE MCCOY
Categories Other Main Dishes
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. SPRAY 12 INCH SKILLET WITH NONSTICK COOKING SPRAY. ADD HALF THE VEAL AND BROWN WELL ON ALL SIDES
- 2. TRANSFER TO 2 QUART SAUCE PAN AND REPEAT WITH REMAINING VEAL,ADD WINE TO SAME SKILLET AND BRING TO A BOIL;USING A WOODEN SPOON SCRAP DOWN BROWN PARTICLES THAT ARE CLINGING TO THE SIDES OF THE PAN. POUR WINE MIXTURE OVER VEAL
- 3. IN SAME SKILLET HEAT 1t.MARGARINE UNTIL BUBBLY ADD ONIONS AND SAUTE UNTIL TRANSLUCENT ADD TO SAUCE PAN
- 4. ADD REMAINING t.MARGARINE TO SKILLET,ADD MUSHROOMS AND GARLIC AND SAUTE 2 MIN. (SET ASIDE )
- 5. ADD TOMATOES, SALT & PEPPER TO SAUCE PAN,COVER AND SIMMER OVER LOW HEAT FOR 45 MIN.ADDPEPPER STRIPS AND RESERVED MUSHROOM MIXTURE TO SAUCE PAN AND CONTINUE SIMMERING UNTIL VEAL AND PEPPERS ARE TENDER ABOUT 20 MIN.
- 6. SERVE OVER RICE AND SPRINKLE WITH PARSLEY
VEAL AND BELL PEPPERS
A very versatile main course you can spice up with the addition of crushed red pepper flakes if you like your food on the spicey side. Goes great over rice or pasta or can stand on its own.
Provided by BoxOWine
Categories Stew
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour with salt and pepper.
- Coat veal cubes with flour.
- Saute the veal cubes in olive oil in dutch oven until lightly browned.
- Add additional oil if pot appears too dry.
- Add minced garlic and saute a few minutes to release the flavor of the garlic.
- Remove veal and garlic from pot.
- Add wine to pot, scraping up browned bits.
- Bring to boil and cook for a few minutes to reduce the wine by half.
- Add diced tomatoes and chicken broth to the pot.
- Bring to boil, while stirring.
- Return veal to pot, cover and simmer approx 1 hr or until veal is tender.
- Add peppers and onions, cover and simmer approx 30 minutes.
- Add mushrooms (if desired).
- Stir until heated.
- Serve in bowls wih crusty bread for dipping into the sauce.
- Entree is also excellent served over rice, pasta, or a side of mashed potatoes.
VEAL WITH PEPPERS AND MUSHROOMS
Steps:
- Gather the ingredients.
- Cut the veal into bite-sized pieces or thin strips.
- Heat the olive oil in a skillet over medium heat and brown the veal on all sides.
- When the veal is browned, add the red and green bell peppers and mushrooms, cover and reduce the heat to low.
- Cook for about 10 minutes, stirring occasionally.
- Add the cayenne pepper and tomato sauce to the skillet.
- Simmer, covered, for 30 to 45 minutes longer, or until the veal is tender.
- Season with salt and pepper to taste.
- Serve and enjoy.
Nutrition Facts : Calories 374 kcal, Carbohydrate 13 g, Cholesterol 139 mg, Fiber 4 g, Protein 36 g, SaturatedFat 5 g, Sodium 869 mg, Sugar 7 g, Fat 20 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
VEAL WITH MUSHROOMS AND BELL PEPPERS
The Veal with Mushrooms and Bell Peppers recipe out of our category Veal! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Main Course
Time 30m
Yield 2
Number Of Ingredients 13
Steps:
- For the bell peppers, halve the bell peppers, trim, rinse, cut into wide strips and place on a baking sheet. Drizzle with olive oil and season with salt. Place on the center rack in the preheated oven at 200°C (approximately 400°F) and roast about 20 minutes.
- For the veal, cut the meat into thin strips. Clean mushrooms and cut into thin slices. Peel the onion and chop finely.
- Heat the oil in a non-stick frying pan and brown the meat over medium heat. Season with salt and paprika. Add mushrooms and onion and cook until browned, stirring frequently.
- Deglaze with broth. Cover and cook over low heat for 10 minutes. Stir in sour cream and marjoram. Arrange on plates with the bell pepper strips and sprinkle with parsley.
Nutrition Facts : Calories 724.03 kcal, Fat 47.59 g, SaturatedFat 14.34 g, Protein 51.38 g, Carbohydrate 23.18 g, Sugar 0 g, Cholesterol 187 mg
VEAL WITH MUSHROOMS AND PEPPERS
Provided by Deborah Briggs
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. 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. Sauté 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.
VEAL CUTLET WITH RED PEPPERS
I've made this for many guests over the years, and they all tell me how much they enjoy it. It's very pretty with red bell pepper. -Karen Johnson
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Place veal in a 13x9-in. dish; set aside. In a medium bowl, combine the lemon juice, oil, lemon zest, garlic, sugar, salt, paprika, mustard and nutmeg; reserve 2 tablespoons. Pour remaining marinade over veal. Let stand for 30 minutes at room temperature., Discard marinade from veal. Place flour in a shallow dish; coat veal with flour, shaking off excess. In a large skillet, brown veal slices, two at a time, in 4 tablespoons butter; set aside. , In the same skillet, saute the onions, red peppers and mushrooms in remaining butter until tender, stirring to loosen browned bits. Stir in broth and reserved marinade; cover and simmer 10 minutes., Combine cornstarch and water until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Add the veal; heat through.
Nutrition Facts : Calories 413 calories, Fat 27g fat (12g saturated fat), Cholesterol 105mg cholesterol, Sodium 826mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein.
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