Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Italian Veal and Pepper Stew
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- #53532
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 pound veal for stew, cut into 1-1/2-inch pieces
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 can (14.5 ounce size) 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
directions
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, half 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.
added by
FAKelco
nutrition data
Nutritional data has not been calculated yet.
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