Browse Recipes
 Veal with red peppers
     500 g veal fore rib  7 tablespoons crushed tomatoes
     6 tablespoons olive oil  1 cup beef broth
     1/2 cup dry white wine  2 red peppers
     1 medium onion  1 sprig fresh mint
     ground black pepper to taste  salt to taste
1- Season the fore rib, chop into cubes and brown in a heavy-bottomed skillet
with oil over high heat. Remove and reserve.
2- In the same oil of meat, fry the red peppers washed and cut into thin strips.
3- Peel, wash and cut the onion into strips, add to the pan and allow to soften
over medium heat.
4- Add the crushed tomatoes and season.
5- Add the meat to the pan, white wine and hot beef broth until cover everything.
6- Continue cooking for about 40 minutes, until the meat is tender.
7- When finish the cooking, put the veal pieces with red peppers in a large dish.
8- Bath the meat with sauce and garnish with a few leaves of fresh mint, washed
and well drained.
Put a few potatoes and/or carrots, chopped into cubes and add 20 minutes before
end of cooking meat stew, can be a very delicious accompaniment.
 Categories:  Bovine
 Estimated Serving:  4
 Estimated preparation time:  70 min.
 Language:  English
 Shared by:  Bianca    2011/05/12
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