Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Slow Cooker Veal And Peppers
- add review
- #20968
This simple crock pot meal brings out the best of veal, bell peppers, onions, and mushrooms. Cooked in a savory tomato-based mixture, it's an effortless yet flavorful meal.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 1/2 pound boneless veal, cubed
3 green bell peppers, seeded and quartered or diced
2 onions, peeled and sliced thinly
1/2 pound sliced fresh mushrooms
1 teaspoon salt
1/2 teaspoon dried basil
1 can (28 ounce size) diced tomatoes, undrained
directions
Place the veal in the bottom of the crock pot. Top with the bell peppers, onions, and mushrooms. Sprinkle the salt and basil over the top.
Pour the undrained diced tomatoes over all.
Cover the crock pot and cook on low heat for 4-6 hours or until the veal is tender.
Adjust the seasoning, if needed, before serving the veal and peppers hot.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.recipe tips
For a deeper flavor, coat the veal lightly in flour and sear in hot fat before placing it in the crock pot.
Add a splash of red wine or balsamic vineger for more complexity in the sauce.
Try adding some crushed red pepper flakes for a bit of heat.
Use a mixture of different types of mushrooms for a variety of textures.
Try adding some olives or capers for an extra burst of flavor.
Try different types of tomatoes, such as fire-roasted or seasoned varieties.
For a thicker sauce, mix a tablespoon of cornstarch with a little water and stir it in during the last hour of cooking.
common recipe questions
Can I use fresh herbs instead of dried basil?
You can use fresh basil instead of dried basil, if desired. You'll want to use 1 1/2 teaspoons of fresh basil in place of dried. You may also want to add it towards the end of the cooking time so the flavors are stronger.
How do I know when the veal is cooked through?
The veal is cooked through when it is tender and easily pierced with a fork.
Can I cook this on high heat for a shorter amount of time?
You can cook this recipe on high heat for 2-3 hours instead of low heat for 4-6 hours. Just make sure that the veal doesn't get overcooked.
Can I add other herbs or spices to this dish?
Feel free to experiment with additional herbs or spices.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently in the microwave or on the stove.
Can this dish be frozen?
Yes, this veal and peppers dish can be frozen in a freezer-safe container for up to 2-3 months. Thaw overnight in the fridge before reheating.
tools needed
Crock Pot: For slow cooking the veal, bell peppers, onions, and mushrooms in a savory tomato-based mixture. It's the lazy chef's best friend.
Knife: To cube the veal, slice the onions, and dice the bell peppers.
Cutting Board: A sturdy cutting board is needed to chop and prep the various ingredients.
Can Opener: For opening the can of diced tomatoes.
Measuring Spoons: To measure out the salt and dried basil, because you don't want your dish to be too salty or basil-y.
what goes with it?
Garlic Mashed Potatoes: The creamy and savory garlic mashed potatoes will perfectly complement the rich flavors of the veal and peppers.
Crusty Bread: A crispy and crusty bread will be perfect for soaking up the flavorful tomato-based sauce from the veal and peppers.
Parmesan Cheese: Sprinkle some freshly grated Parmesan cheese on top of the veal and peppers for a salty and nutty kick. The cheese will melt into the dish.
Creamy Polenta: Creamy polenta is the perfect base for the veal and peppers. The smooth and creamy texture of the polenta will complement the tender veal and juicy vegetables.
beverage pairings
Wine Pairings
Merlot: A velvety Merlot with its plummy and earthy notes can balance the savory tomato sauce and bring out the richness of the veal. Look for one with a smooth finish to complement the dish.
Chianti: The acidity in a Chianti can cut through the richness of the tomato-based mixture, enhancing the flavor of the veal and peppers.
Pinot Grigio: If white wine is more your style, a crisp Pinot Grigio can provide a refreshing contrast to the hearty veal and peppers. Look for one with citrus and green apple notes.
Other Alcohol Pairings
Brown Ale: A nutty and malty brown ale can complement the earthy flavors of the mushrooms and bring out the umami in the veal.
Negroni: The bitterness of a classic Negroni cocktail can contrast nicely with the sweetness of the bell peppers and onions, creating a well-rounded flavor.
Whiskey Sour: The tanginess of a Whiskey Sour can add a zesty kick to the veal and peppers, enhancing the overall taste experience.
Non-Alcoholic Pairings
Sparkling Water: A bubbly and refreshing sparkling water can cleanse your palate between bites of the hearty veal and peppers.
Ginger Beer: The spiciness of a ginger beer can add a fun twist to the dish, creating a playful contrast with the savory flavors of the veal and peppers.
Citrus Iced Tea: A citrus-infused iced tea can bring a hint of brightness to the rich veal and peppers, balancing out the flavors and adding a touch of sweetness to the dish. Look for a tea with lemon or orange flavors.
nutrition data
Nutritional data has not been calculated yet.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
see more crock pot beef recipes
reviews & comments
April 26, 2009
This looked perfect for using up the cubed veal in the freezer, especially the ââ¬ÅCombine all ingredients in crockpotââ¬Â bit! No prep, other than some cutting up. I used red peppers rather than green ââ¬Ëcause the green ones are not kind to our digestions. Other than colour, that should have made no difference. So, everything went into the pot, but it was clear that there was not enough liquid. I had used Italian canned tomatoes, which have much more fruit than sauce, not like cans from other countries. So I made up one litre of beef stock and used þ of it for my six servings. Eight hours later and all looked well; see photo. The meat was so tender, but with not a lot of flavour. The peppers were mushy, and we had to deal with pepper skins. Perhaps peppers are not a good idea in stews? The big problem is taste. It all tastes of canned tomatoes; just canned tomatoes. This recipe was a big disappointment.
In a crockpot recipe like this, you wouldn't need more liquid. That could be why the tomatoes kept their raw flavor? The crock pot creates liquid from steam which is why you don't see a lot of additional liquid called for.