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
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|Serving Size: 1 Serving (1795g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 151 (8%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 291.2mg||10 %|
|Potassium 726mg||19 %|
|Total Carbohydrate 360.7g||106 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 354.2g|
|Protein 36.7g||52 %|
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Calories per serving: 1912
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