Veal with Mushrooms And Peppers

Veal with Mushrooms And Peppers Ingredients

4 tb Olive oil	1/2 ts Ground allspice
1 lb Veal stew meat; cut into	1/4 ts Dried crushed red pepper
; cubes	3/4 c Dry Marsala wine
All purpose flour	3 lg Garlic cloves; minced
12 lg Mushrooms; quartered	1/2 c Low-salt chicken broth
1 lg Red bell pepper; sliced	Steamed white rice
1 tb Dried oregano; crumbled

Instructions for Veal with Mushrooms And Peppers

Preheat oven to 350F. 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 to consistency, about 12 minutes. Serve with rice. Serves 4. Bon Appetit April 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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