Veal with Mushrooms and Peppers
Veal With Mushrooms And Peppers is an moderately easy dinner. Made with 4 tbsp. olive oil, 1 lb. veal stew meat, cut into 1 inch cubes, all-purpose flour, 12 large mushrooms, quartered and 1 large bell pepper (red), sliced, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Preheat oven to 350Β°.
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 olive 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 wine and garlic and boil until skillet is almost dry.
Add veal and juices on plate to skillet.
Mix in chicken broth and bring to a boil. Cover and bake in oven until veal is tender.
Transfer to stove and boil until liquid thickens.
Serve with rice.
Serves 4.
π· Perfect Pairings
Complete your meal with these
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