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Veal Stew

Diet.Chef's picture
Ingredients
  Boneless lean veal 3⁄4 Pound, cut into 3/4-inch cubes
  Chopped onion 3⁄4 Cup (12 tbs)
  Garlic 1 Clove (5 gm), minced
  Cooking oil 2 Tablespoon
  Tomatoes 4 Medium, peeled, seeded, and chopped
  Water 1⁄4 Cup (4 tbs)
  Paprika 1 Tablespoon
  Instant chicken bouillon granules 1 Teaspoon
  Bottled hot pepper sauce 1 Dash
  Green pepper 1 Large, cut into thin strips
  Cooked quick cooking rice 1 1⁄3 Cup (21.33 tbs) (Hot)
Directions

In Dutch oven cook veal, onion, and garlic in hot oil till meat is browned and onion is tender.
Drain off fat.
Add tomatoes, water, paprika, bouillon granules, hot pepper sauce, and 3/4 teaspoon salt.
Cover and simmer for 30 minutes or till meat is tender, stirring occasionally.
Add green pepper.
Cover; simmer for 5 to 10 minutes more or till green pepper is tender.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Saute

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