Ingredients:
2 lbs veal, cubes
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
3 garlic cloves ( minced)
1 cup dry red wine
2 (14 1/2 ounce) cans diced tomatoes ( with Italian herbs)
1 cup chicken broth
1 large onions, thinly sliced
1 large red peppers, thinly sliced
1 large green peppers, thinly sliced
1 (13 ounce) cans mushrooms (optional)
Directions:
Combine flour with salt and pepper.
Coat veal cubes with flour.
Saute the veal cubes in olive oil in dutch oven until lightly browned.
Add additional oil if pot appears too dry.
Add minced garlic and saute a few minutes to release the flavor of the garlic.
Remove veal and garlic from pot.
Add wine to pot, scraping up browned bits.
Bring to boil and cook for a few minutes to reduce the wine by half.
Add diced tomatoes and chicken broth to the pot.
Bring to boil, while stirring.
Return veal to pot, cover and simmer approx 1 hr or until veal is tender.
Add peppers and onions, cover and simmer approx 30 minutes.
Add mushrooms (if desired).
Stir until heated.
Serve in bowls wih crusty bread for dipping into the sauce.
Entree is also excellent served over rice, pasta, or a side of mashed potatoes.
Servings: 4
Time preparation: 5 min.
Time total: 95 min.