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Recipe
Veal And Peppers Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1644g | |
| Calories 935 | |
| Calories from Fat 171 | 18% |
| Total Fat 19.11g | 24% |
| Saturated Fat 5.54g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 489mg | 163% |
| Sodium 551mg | 23% |
| Potassium 4249mg | 121% |
| Total Carbs 57.43g | 15% |
| Dietary Fiber 14.9g | 50% |
| Sugars 28.61g | 19% |
| Protein 136.28g | 218% |
Ingredients Convert Measures
- 2 pound stewing veal
- 3 lg. green peppers
- 1 lg. can tomato sauce
- Balsamic vinegar
- Garlic pwdr
- Black pepper
- Onion pwdr
- Worcestershire sauce
- 3 lg. onions
- 1 lg. can tomatoes
- Extra virgin olive oil
- 1 can mushrooms Or possibly
- 1/2 - 1 pound fresh mushrooms
- Oregano
- Italian seasoning
- Meat tenderizer (optional)
Directions
- Marinate veal in a large bowl with 1 tsp.: garlic, Italian seasoning, Worcestershire sauce, 1 Tbsp.: extra virgin olive oil, vinegar, optional tenderizer, and pepper to taste. Place in refrigerator 1 hour.
- Heat large, non-stick pan with extra virgin olive oil and garlic. Saute/fry veal till brown and set aside with juices. Saute/fry onions and peppers till just heated.
- Add in veal and juices to onions and peppers. Stir in tomatoes and tomato sauce. Season with oregano to taste. Cook 1 1/2 - 2 hrs. Add in mushrooms during last 1/2 hour.
