Veal With Mushrooms And Peppers

Veal With Mushrooms And Peppers
Veal With Mushrooms And Peppers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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