Italian Veal Stew with Tomatoes
||1 h 10 min
||1 h 25 min
Chicken broth (stock)
|1 can(s) (16 oz)
Diced tomatoes, canned
(do not drain)
Parmesan cheese, grated
|2 medium pepper(s)
Green bell pepper
(cut into thin strips)
Veal, sirloin, lean
(cut into 1-1/2-inch pieces (4cm))
All-purpose white flour
White rice, long-grain, dry
Combine flour, salt and pepper. Lightly coat veal with seasoned flour; reserve remaining flour.
Heat oil in Dutch oven over medium heat until hot. Brown 1/2 of veal; remove from Dutch oven and set aside. Brown remaining veal and set aside.
Whisk the reserved flour into warmed chicken broth. Stir tomatoes, broth mixture, and garlic into Dutch oven. Return veal to Dutch oven; bring to a boil.
Reduce heat; cover tightly and simmer 45 minutes.
Add bell peppers; continue cooking, covered, until veal and peppers are tender.
Cook the rice in 2 cups of water. Bring the rice and water to a boil, cover, reduce heat and let it simmer until all the water is absorbed and the rice is cooked through.
Serve stew over rice; sprinkle with cheese if desired.
Calories from fat
Calories from saturated fat
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada