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Veal With Mushrooms And Peppers


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  • 4 tablespoons olive oil
  • 1 pound veal stew meat cut 1" cubes
  • All-purpose flour
  • 12 large mushrooms quartered
  • 1 large red bell pepper sliced
  • 1 tablespoon dried oregano crumbled
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon dried crushed red pepper
  • 3/4 cup dry Marsala wine
  • 3 large garlic cloves minced
  • 1/2 cup low-salt chicken broth
  • Steamed white rice for serving


Servings 4


Step 1

Preheat oven to 350 degrees. 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. Saute 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 consistency, about 12 minutes. Serve with rice.

This recipe yields 4 servings.

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