Italian Veal And Peppers
|Veal||1 Pound, cut into 1-inch cubes (For Stew)|
|Tomato puree||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sliced onion||4 Ounce|
|Instant chicken broth and seasoning mix||1 1⁄4 Ounce (1 Packet)|
|Garlic||1 Clove (5 gm), minced|
|Freshly ground pepper||To Taste|
|Green peppers||2 Medium, seeded and cut into 1/2-inch strips|
Brown veal in a preheated nonstick skillet.
Remove veal and wipe pan clean.
Replace veal and add remaining ingredients except green peppers.
Cover and cook over low heat for 45 minutes.
Add peppers and continue cooking 10 minutes longer or until veal and peppers are tender.