Name: Veal with Mushrooms and Peppers
Yield: Serves 4
Ingredients: 4 tablespoons olive oil; 1 pound veal stew meat, cut into 1-inch 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

Recipe information

Yield
Serves 4

Ingredients

4 tablespoons olive oil

1 pound veal stew meat, cut into 1-inch 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

Preparation

Step 1
Preheat oven to 350°F. 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. Sauté 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.)
Step 2
Transfer stew to stove and boil until liquid thickens to sauce to consistency, about 12 minutes. Serve with rice.

TagsStew Soup/Stew Marsala Alcohol Beverages Veal Beef Meat Mushroom Vegetable Bell Pepper Oregano Herbs & Spices Main Dinner Dairy Free Nut Free Make Ahead Oven Bake Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes