Veal and Peppers Italiano
Veal And Peppers Italiano is an impressive dinner. Made with 1 lb. boneless lean veal, nonstick spray coating, 1 (14 1/2 oz.) can tomatoes, cut up, 1/2 c. water and 2 tbsp. sliced leek or green onion, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Trim separable fat from veal.
Cut into 1-inch cubes.
Spray a cold large skillet with nonstick coating.
Preheat skillet over medium heat.
Brown veal in the hot skillet.
Stir in undrained tomatoes, water, sliced leek or green onion, garlic, basil, chicken bouillon granules, oregano, salt and pepper.
Bring to boiling; reduce heat.
Simmer, covered, for 15 minutes.
Add green peppers.
Cook, covered, for 5 to 10 minutes or until peppers are tender.
Stir together 2 tablespoons water and cornstarch.
Stir into meat mixture.
Cook and stir until mixture is thickened and bubbly.
Cook and stir 2 minutes more.
Serve with hot, cooked noodles.
Yield
4 (1 1/2 cup) servings.
π· Perfect Pairings
Complete your meal with these
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