Veal, Peppers and Mushrooms

By [e-mail]

Ingredients

• 1/4 pound ; (1 stick) unsalted butter
• 1 large Bermuda onion ; chopped (about 2 cups chopped)
• 2 or 3 red or green peppers, sliced
• 2 tablespoons chopped garlic
• 2 pounds boneless veal shoulder ; cut into 1-inch cubes
• 1 cup all-purpose flour
• 1 quart sliced mushrooms
• 1/4 cup chopped fresh parsley leaves
• 3 cups crushed plum tomatoes ; (recommended: San Marzano)
• 1 pint chicken stock or broth
• Salt
• Black ; pepper

Preparation

Step 1

Meat butter in a 6-quart stockpot over medium heat. Add onion, peppers and garlic and saute until onion is translucent. Meanwhile, dredge veal cubes in flour, discarding any extra flour. When onions are translucent, add the veal to the stockpot and cook until lightly browned. Add mushrooms, parsley, crushed tomatoes, and chicken stock. Simmer for approximately 45 minutes, or until meat is fork-tender. Season with salt and pepper, to taste, and serve.