Italian Veal and Pepper Stew

Servings: 4

1-1/2 pounds veal for stew, cut into 1-1/2-inch pieces
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 can (14-1/2 ounces) diced Italian-style tomatoes, undrained
2/3 cup ready-to-serve chicken broth
2 cloves garlic, minced
2 medium green bell peppers, cut into thin strips
Hot cooked rice
Grated Parmesan cheese

Combine flour, salt and pepper. Lightly coat veal with flour mixture;
reserve remaining flour. Heat oil in Dutch oven over medium heat until
hot. Brown veal, 1/2 at a time; remove from Dutch oven. Stir tomatoes,
broth, garlic and reserved flour mixture into Dutch oven. Add veal; bring
to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add bell
peppers; continue cooking, covered, 30 minutes or until veal is
fork-tender. Serve over rice. Sprinkle with cheese.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/