Veal and Peppers
|Boneless veal||1 1⁄2 Pound, cut into 1-inch cubes|
|White wine||4 Fluid Ounce|
|Margarine||2 Teaspoon, divided|
|Onions||1 Cup (16 tbs), sliced|
|Mushrooms||1 Cup (16 tbs), sliced|
|Garlic||1 Clove (5 gm), minced|
|Drained canned tomatoes||1 Cup (16 tbs), coarsely chopped|
|Canned tomatoes||1 Cup (16 tbs), drained, coarsely chopped|
|Bell pepper strips||1⁄2 Cup (8 tbs) (Red And Green)|
|Fresh parsley||2 Tablespoon, chopped|
1 Spray 12-inch nonstick skillet with nonstick cooking spray.
2 Add half the veal to the skillet and brown well on all the sides.
3 In a 2-quart saucepan, transfer the cooked veal and repeat the process with the remining veal.
4 In the same skillet, add wine and bring to a boil.
5 With a wooden spoon, scrape down the browned particles clinging to sides of pan.
6 Pour the wine mixture over veal.
7 In the same skillet, heat 1 teaspoon margerine until bubbly.
8 Add onions and saute until translucent; add to saucepan.
9 Heat the remining margerine in the skillet and saute mushrooms and galic for 2 minute;set aside.
10 In the saucepan, add tomatoes, salt, and pepper ; cover and simmer over low heat for 45 minutes.
11 Add in the pepper strips and reserved mushroom mixture to the saucepan and continue simmering until veal and peppers are tender,for about 15 minutes.
16 Serve immediately.