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Autumn Veal Melange

Tummy.Tucker's picture
Ingredients
  Veal cutlet/Stewing veal 1⁄2 Pound
  Green peppers/Red peppers 2 , cut into strips
  Tomato juice 1⁄4 Cup (4 tbs)
  Zucchini 1 Medium, sliced
  Parsley flakes 1⁄2 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Dried basil 1⁄8 Teaspoon
  Oregano 1⁄8 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Fresh mushrooms/Mushrooms- 1 can of about 10 ounces, drained 1⁄2 Pound, cooked
Directions

MAKING
1) In a heated non-stick pan, sauté veal and green peppers.
2) Stir in tomato juice, zucchini, parsley flakes, garlic powder, basil, oregano and pepper.
3) Put the lid on and cook over medium heat until the meat is tender, stirring occasionally.
4) Stir in the mushrooms and cook for 5 minutes more.

SERVING
5) Serve hot with steamed rice if desired.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Veal
Interest: 
Gourmet, Healthy
Cook Time: 
30 Minutes
Servings: 
1

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