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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This is a recipe that my late Mother-In- Law would make every family get together, she would triple the recipe as she was feeding a herd. I love it and it brings up good memories for me. Maybe you can make your own memories with it too! Read more ! Ingredients:
1-1/2 pounds veal for stew, cut into 1-1/2-inch pieces |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons olive oil |
1 can (14-1/2 ounces) diced italian-style tomatoes, undrained |
2/3 cup ready-to-serve chicken broth |
2 cloves garlic, minced |
2 medium green bell peppers, cut into thin strips |
hot cooked rice |
grated parmesan cheese |
Directions:
1. Combine flour, salt and pepper.
2. Lightly coat veal with flour mixture; reserve remaining flour.
3. Heat oil in Dutch oven over medium heat until hot.
4. Brown veal, 1/2 at a time; remove from Dutch oven.
5. Stir tomatoes, broth, garlic and reserved flour mixture into Dutch oven.
6. Add veal; bring to a boil.
7. Reduce heat; cover tightly and simmer 45 minutes.
8. Add bell peppers; continue cooking, covered, 30 minutes or until veal is fork-tender.
9. Serve over rice.
10. Sprinkle with cheese.
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