Veal & Pepper Stew - From Jeanne - 1 1/2 pounds veal for stew, cut into 1 1/2-inch pieces
1/4 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive oil 1 (14 1/2-ounce) can diced Italian-style tomatoes, undrained 2/3 cup ready-to-serve chicken broth 2 cloves garlic, minced 2 medium green bell peppers, cut into thin strips Hot cooked rice Freshly grated Parmesan cheese - Combine flour, salt and pepper. Lightly coat veal with flour mixture; reserve remaining flour. Heat oil in Dutch oven over medium heat until hot. Brown veal, 1/2 at a time; remove from Dutch oven.
- Stir tomatoes, broth, garlic and reserved flour mixture into Dutch oven. Add veal; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes.
- Add bell peppers; continue cooking, covered, 30 minutes or until veal is fork-tender. Serve over rice. Sprinkle with cheese.
Makes 6 servings. |