Veal Stew With Red Wine And Peppers Food

VEAL STEW

Steps:

• In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
• Add meat to the pot, and brown evenly.
• Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

VEAL STEW WITH RED WINE AND PEPPERS

Steps:

• Toss veal with flour in medium bowl; shake off excess. Sprinkle veal with salt and pepper. Heat oil in heavy large pot over medium-high heat.
• Add garlic; sauté 1 minute. Discard garlic.
• Add butter to same pot and let melt. Working in batches, add veal to pot and sauté until brown, about 6 minutes per batch.
• Using slotted spoon, transfer veal to bowl. Add wine, tomatoes with juices and sage to pot, breaking up tomatoes with back of spoon and scraping up any browned bits.
• Return veal and any accumulated juices to pot; bring to boil. Reduce heat to medium-low, cover and simmer 30 minutes.
• Add bell peppers to stew; cover and simmer until veal and peppers are very tender, stirring frequently, about 50 minutes.
• Stir in capers. Season to taste with salt and pepper.
• (Can be made 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Before serving, rewarm over medium heat, stirring often.).

HEARTY VEAL STEW WITH RED WINE AND SWEET PEPPERS

Steps:

• Toss veal with flour in medium bowl; shake off excess. Sprinkle veal with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add garlic; sauté 1 minute. Discard garlic. Add butter to same pot and let melt. Working in batches, add veal to pot and sauté until brown, about 6 minutes per batch. Using slotted spoon, transfer veal to bowl. Add wine, tomatoes with juices and sage to pot, breaking up tomatoes with back of spoon and scraping up any browned bits. Return veal and any accumulated juices to pot; bring to boil. Reduce heat to medium-low, cover and simmer 30 minutes.
• Add bell peppers to stew; cover and simmer until veal and peppers are very tender, stirring frequently, about 50 minutes. Stir in capers. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Before serving, rewarm over medium heat, stirring often.)

VEAL CUTLET WITH RED PEPPERS

Steps:

• Place veal in a 13x9-in. dish; set aside. In a medium bowl, combine the lemon juice, oil, lemon zest, garlic, sugar, salt, paprika, mustard and nutmeg; reserve 2 tablespoons. Pour remaining marinade over veal. Let stand for 30 minutes at room temperature., Discard marinade from veal. Place flour in a shallow dish; coat veal with flour, shaking off excess. In a large skillet, brown veal slices, two at a time, in 4 tablespoons butter; set aside. , In the same skillet, saute the onions, red peppers and mushrooms in remaining butter until tender, stirring to loosen browned bits. Stir in broth and reserved marinade; cover and simmer 10 minutes., Combine cornstarch and water until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Add the veal; heat through.

VEAL WITH MUSHROOMS AND PEPPERS

Steps:

• 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.)
• Transfer stew to stove and boil until liquid thickens to sauce to consistency, about 12 minutes. Serve with rice.

VEAL STEW WITH RED WINE

Steps:

• 1 Place the flour on a sheet of wax paper. Pat the veal dry, then toss the veal with the flour. Shake off the excess. 2 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, melt the butter with the oil over medium heat. Add just enough of the veal pieces to fit comfortably in a single layer without crowding. Cook, turning the pieces often, until browned on all sides, about 15 minutes. Transfer the veal to a dish. Cook the remaining veal in the same way. 3 Add the onion to the pot and cook until softened, about 5 minutes. Stir in the tomato paste. Add the wine and cook, scraping the bottom of the pot with a wooden spoon, until the wine comes to a simmer. Return the meat to the pan and add the broth, garlic, herbs, and salt and pepper. Partially cover the pan and reduce the heat to low. 4 Cook 1 1/2 hours, stirring occasionally, until the meat is tender when pierced with a fork. Add a little more broth or water if the sauce becomes too thick. Taste and adjust seasoning. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.