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Veal & Red Bell Pepper Stew - Le Trinquet Restaurant, Basque Recipe

Veal & Red Bell Pepper Stew - Le Trinquet Restaurant, Basque Recipe

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Veal & Red Bell Pepper Stew - Le Trinquet Restaurant, Basque

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Ingredients:

Serving

2 tbsp olive oil
1 large onion, sliced
2 2/3 lbs veal stew meat, cut into 1/2-inch cubes
1/4 tsp cayenne pepper
4 red bell peppers, cored, seeded , cut into matchstick-size strips
1 cup low sodium chicken broth

Directions:

Heat oil in heavy large skillet over high heat.
Add onion and saute 4 minutes. Add veal and cayenne pepper. Season with salt. Saute until veal and onion are brown, about 10 minutes.
Reduce heat. Add red bell peppers. Cover and cook until veal is tender, stirring occasionally and adding broth or stock as needed to prevent sticking, about 20 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	439.29 Kcal (1839 kJ)
Calories from fat	141.55 Kcal
		% Daily Value*
Total Fat	15.73g	24%
Cholesterol	256.76mg	86%
Sodium	280.74mg	12%
Potassium	238.86mg	5%
Total Carbs	9.96g	3%
Sugars	5.95g	24%
Dietary Fiber	2.26g	9%
Protein	63.75g	128%
Vitamin C	121.1mg	202%
Vitamin A	3mg	99%
Iron	53mg	295%
Calcium	71.2mg	7%

Amount Per 100 g
Calories	79.11 Kcal (331 kJ)
Calories from fat	25.49 Kcal
		% Daily Value*
Total Fat	2.83g	24%
Cholesterol	46.24mg	86%
Sodium	50.55mg	12%
Potassium	43.01mg	5%
Total Carbs	1.79g	3%
Sugars	1.07g	24%
Dietary Fiber	0.41g	9%
Protein	11.48g	128%
Vitamin C	21.8mg	202%
Vitamin A	0.5mg	99%
Iron	9.5mg	295%
Calcium	12.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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