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  Boneless veal shoulder 2 Pound, cut into 2 inch pieces
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Flour 1⁄2 Cup (8 tbs)
  Olive oil 2 Tablespoon
  Onion 1 Medium, chopped
  Garlic 2 Clove (10 gm), minced
  Bell peppers 1 Pound, cut into 1 1/2 inch squares (Green / Red Colored / Both)
  Canned italian peeled tomatoes 14 Ounce, drained and chopped (1 Can)
  Water 1 Cup (16 tbs)
  Minced fresh parsley 2 Tablespoon
  Minced fresh basil/1/2 teaspoon dried basil 1 Tablespoon

1. Trim excess fat from veal. Season veal with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dust with flour; shake off excess. In a nonreactive Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add veal and cook, turning, 5 to 7 minutes, or until browned on all sides. Remove with a slotted spoon and set aside.
2. If pan is dry, add another 1 tablespoon olive oil. Add onion and cook over medium heat 2 to 3 minutes, or until softened. Add garlic and bell peppers and cook 1 minute longer.
3. Return veal to pan. Add tomatoes, water, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Partially cover and cook about 1 hour, or until veal is tender. Stir in parsley and basil just before serving.

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Veal Recipe