HEARTY VEAL STEW WITH RED WINE AND SWEET PEPPERS
Categories Soup/Stew Stew Veal Bell Pepper Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Toss veal with flour in medium bowl; shake off excess. Sprinkle veal with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add garlic; sauté 1 minute. Discard garlic. Add butter to same pot and let melt. Working in batches, add veal to pot and sauté until brown, about 6 minutes per batch. Using slotted spoon, transfer veal to bowl. Add wine, tomatoes with juices and sage to pot, breaking up tomatoes with back of spoon and scraping up any browned bits. Return veal and any accumulated juices to pot; bring to boil. Reduce heat to medium-low, cover and simmer 30 minutes.
- Add bell peppers to stew; cover and simmer until veal and peppers are very tender, stirring frequently, about 50 minutes. Stir in capers. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Before serving, rewarm over medium heat, stirring often.)
VEAL CHOPS IN CHERRY-PEPPER SAUCE
You can use this sauce - spicy and fragrant and slightly syrupy, what the Italians call agrodolce - on veal chops as I call for here, or on pork chops, on steaks, on chicken. I bet it'd be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte's in Brooklyn, Rao's in Manhattan, Dominick's in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what's left on the plate. "It's a flavor that's purely Italian-American," Carbone told me. "You won't find it in Italy, no way."
Provided by Sam Sifton
Categories easy, meat, one pot, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
- When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
- Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.
SAUTEED VEAL WITH ROASTED PEPPERS AND ANCHOVY SAUCE
Categories Blender Fish Broil Sauté Quick & Easy Veal Bell Pepper Winter Gourmet
Yield Serves 2
Number Of Ingredients 11
Steps:
- Make sauce:
- Preheat broiler.
- Quarter bell pepper lengthwise, discarding stem, seeds, and ribs. Put pepper, skin side up, on a rack of a broiler pan and broil about 2 inches from heat until skin is blistered and charred, 8 to 12 minutes.
- Transfer bell pepper to a bowl and let stand, covered, until cool enough to handle. Peel pepper.
- In a blender purée roasted pepper with remaining sauce ingredients until smooth and add salt to taste, Transfer sauce to a sauceboat.
- Put flour in a shallow dish. Pat veal cutlets dry and season with salt and pepper. Dredge cutlets in flour, shaking off excess. In a 12-inch non-stick skillet heat oil and butter over moderately high heat until foam subsides and sauté cutlets 1 minute on each side, or until golden and just cooked through.
- Serve veal with sauce.
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 CUTLETS WITH TOMATO AND BASIL SAUCE
Steps:
- Sprinkle veal with salt and pepper; dust with flour to coat lightly. Heat 4 tablespoons olive oil in heavy large skillet over medium-high heat. Working in batches, add veal to skillet and sauté until brown, about 2 minutes per side. Transfer veal to plate. Add remaining 2 tablespoons olive oil to same skillet. Add garlic and sauté until fragrant, about 30 seconds. Add tomatoes with juices, basil, parsley, oregano and dried red pepper. Bring sauce to boil. Reduce heat to medium-low; simmer until flavors blend and sauce thickens slightly, scraping up browned bits, about 8 minutes. Season with salt and pepper. Arrange cutlets atop sauce. Top each with cheese. Cover; simmer until veal is tender and cheese melts, about 5 minutes.
More about "veal in sweet red pepper sauce recipes"
BEST VEAL SCALLOPINI RECIPE - THE BIG MAN'S WORLD
Web Jan 20, 2024 Deglaze the pan with white cooking wine and reduce it to make a rich, sweet sauce. Garnish with herbs. Garnish the veal with …
From thebigmansworld.com
5/5 (23)Calories 362 per servingCategory Main Course
From thebigmansworld.com
5/5 (23)Calories 362 per servingCategory Main Course
See details
ITALIAN VEAL AND PEPPERS - DEE'S LITTLE KITCHN
Web Nov 13, 2023 Ingredients. 2 lbs milk-fed veal stew. 2 bell peppers cut into strips. 1 yellow onion finely chopped. 3-4 garlic cloves minced. ½ cup dry white wine. 2 tbs tomato paste. …
From deeslittlekitchn.com
Cuisine ItalianCategory Main CourseServings 4
From deeslittlekitchn.com
Cuisine ItalianCategory Main CourseServings 4
See details
GRILLED VEAL CHOPS WITH PEPPER SAUCE | FOODLAND ONTARIO
Web 1 Ontario Sweet Red Pepper; 1 Ontario Sweet Yellow Pepper; 2 tbsp (25 mL) olive oil; 1 Ontario Shallot, diced; 1 clove Ontario Garlic, minced; 1 tbsp (15 mL) balsamic vinegar; …
From ontario.ca
From ontario.ca
See details
VEAL SCALLOPINI IN A SWEET RED PEPPER SAUCE – RECIPE WISE
Web Veal Scallopini in a Sweet Red Pepper Sauce is a classic Italian-inspired dish that is both flavorful and satisfying. The dish consists of thinly sliced veal that has been breaded and …
From recipewise.net
From recipewise.net
See details
ROASTED RED PEPPER, BASIL AND PARMESAN VEAL SPIRALS
Web 3 sweet red peppers; 1/4 cup (50 mL) all-purpose flour; 1/4 tsp (1 mL) each salt and pepper; 1/4 cup (50 mL) dry bread crumbs; 1/4 cup (50 mL) freshly grated Parmesan …
From ontariovealappeal.ca
From ontariovealappeal.ca
See details
14 BEST VEAL CUTLETS RECIPES - TOP RECIPES
Web Jan 12, 2024 The veal in this dish is paired with leeks, garlic, white wine, chicken stock, olives, capers, cherry tomatoes, bay leaves and rosemary to create something truly divine. 11. Veal Scallopini in a Sweet Red …
From topteenrecipes.com
From topteenrecipes.com
See details
BRAISED VEAL AND PEPPERS - WHAT SHOULD I MAKE FOR...
Web Mar 21, 2018 Stir in the tomato paste and cook for 1-2 mins. Add the chopped tomatoes, chicken stock, sugar, oregano, parsley, red pepper flakes and veal to the sauce. Season generously with kosher salt and …
From whatshouldimakefor.com
From whatshouldimakefor.com
See details
HEAVENLY ITALIAN VEAL SPEZZATINO – A CLASSIC DISH!
Web The key ingredients are veal, onion, celery, carrots, garlic, white wine, tomato paste, and chicken broth. The flavors come from a combination of herbs and spices including oregano, rosemary, bay leaf, thyme, and …
From thedelishrecipe.com
From thedelishrecipe.com
See details
VEAL SCALLOPINI IN A SWEET RED PEPPER SAUCE RECIPE
Web Pour stewed tomatoes into vegetables and stir in water and sugar, dissolving sugar into the sauce. Bring to a boil, cover, and simmer for 30 minutes. Reduce heat to low. Place veal …
From recipenode.com
From recipenode.com
See details
VEAL AND PEPPERS RECIPE | COOK THE BOOK - SERIOUS EATS
Web Aug 9, 2018 3/4 cup dry white wine 1 tablespoon tomato paste About 3/4 cup chicken broth or water 2 cups diced red or yellow peppers 2 cups diced onions 1 tablespoon finely chopped fresh rosemary Directions Combine …
From seriouseats.com
From seriouseats.com
See details
VEAL SCALLOPINI IN SWEET RED PEPPER SAUCE - ROYAL …
Web 1 egg. 2 tablespoons milk. 1 cup seasoned dry bread crumbs. 1 tablespoon chopped fresh parsley. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/2 teaspoon ground black pepper. …
From royalqualityfoods.com
From royalqualityfoods.com
See details
VEAL, OLIVE AND PANCETTA STEW WITH ROASTED RED PEPPER RECIPE ...
Web Put the browned veal back in the pot along with the tomatoes, fennel, bay, 1 teaspoon of salt and a generous grind of pepper. Top the stew with 400 millilitres of water so the meat is …
From ottolenghi.co.uk
From ottolenghi.co.uk
See details
VEAL AND SWEET PEPPER FAJITAS - ONTARIO VEAL APPEAL
Web 1 lb (500 g) veal strips; 1 onion, sliced; 2 tsp (10 mL) chili powder; 1 tsp (5 mL) ground cumin; 1/2 tsp (2 mL) salt; Half each sweet red and green pepper, cut into strips; 2 tbsp (30 mL) lime juice; 1 tbsp (15 mL) smokey …
From ontariovealappeal.ca
From ontariovealappeal.ca
See details
VEAL SCALLOPINI IN A SWEET RED PEPPER SAUCE RECIPE
Web 1 egg 2 tbsp milk 1 cup seasoned dry bread crumbs 1 tbsp chopped fresh parsley 1 tsp garlic powder 1/2 tsp salt 1/2 tsp ground black pepper vegetable oil for frying , or as needed - …
From recipeofhealth.com
From recipeofhealth.com
See details
VEAL AND PEPPERS - A SIMPLE HOME COOK
Web Mar 6, 2011 Slice veal and peppers into bite size, thin strips. Saute them in the butter and oil in a hot skillet until veal is lightly browned and peppers are softened. Remove from skillet when done and set aside. Saute …
From asimplehomecook.com
From asimplehomecook.com
See details
VEAL PASTA SAUCE WITH RED, GREEN, AND YELLOW PEPPERS | SAVEUR
Web Recipes Recipes by Course Ingredients 6 meaty bell peppers, 2 red, 2 green, and 2 yellow 1 ⁄ 4 cup extra-virgin olive oil 6 or 7 whole cloves garlic, peeled Fine sea salt 4 fresh, ripe,...
From saveur.com
From saveur.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love