Recipe - Veal With Mushrooms And Peppers

4 tablespoon Olive oil
1 pound Veal stew meat; cut into
1inch
; cubes
All purpose flour
12 lg Mushrooms; quartered
1 lg Red bell pepper; cut or sliced up
1 tablespoon Dried oregano; crumbled
One half teaspoon Ground allspice
One fourth teaspoon Dried crushed red pepper
Three fourths cup Dry Marsala wine
3 lg Garlic cloves; minced
One half cup Lowsalt chicken broth
Steamed white rice

Preheat oven to 350F. Heat 2 tablespoons oil in heavy large ovenproof
skillet over mediumhigh heat. Dredge veal in flour, shaking off excess.
Add veal to skillet and cook until brown, stirring occasionally, about 5
minutes. Transfer veal to plate using slotted spoon. Heat remaining 2
tablespoons oil in same skillet. Add mushrooms, bell pepper, oregano,
allspice and crushed red pepper to skillet. Saute until mushrooms are just
beginning to brown, about 3 minutes. Stir in Marsala and garlic and boil
until skillet is almost dry, about 4 minutes. Add veal and any juices
accumulated on plate to skillet. Mix in chicken broth and bring to boil.
Cover and bake in oven until veal is very tender, about 1 hour. (Can be
prepared 1 day ahead. Cover and refrigerate.)

Transfer stew to stove and boil until liquid thickens to sauce to
consistency, about 12 minutes. Serve with rice.

Serves 4.

Bon Appetit April 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.