Veal With Mushrooms And Peppers



  1. 4 Tbsp. olive oil
  2. 1 lb. veal stew meat, cut into 1 inch cubes
  3. all-purpose flour
  4. 12 large mushrooms, quartered
  5. 1 large bell pepper (red), sliced
  6. 1 Tbsp. dried oregano, crumbled
  7. 1/2 tsp. ground allspice
  8. 1/4 tsp. dried crushed red pepper
  9. 3/4 c. dry Marsala wine
  10. 3 large garlic cloves
  11. 1/2 c. low-salt chicken broth
  12. steamed white rice


  1. Preheat oven to 350°.
  2. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat.
  3. Dredge veal in flour, shaking off excess.
  4. Add veal to skillet and cook until brown, stirring occasionally (about 5 minutes).
  5. Transfer veal to plate, using slotted spoon.
  6. Heat remaining 2 tablespoons olive oil in same skillet.
  7. Add mushrooms, bell pepper, oregano, allspice and crushed red pepper to skillet.
  8. Saute until mushrooms are just beginning to brown (about 3 minutes).
  9. Stir in Marsala wine and garlic and boil until skillet is almost dry.
  10. Add veal and juices on plate to skillet.
  11. Mix in chicken broth and bring to a boil. Cover and bake in oven until veal is tender.
  12. Transfer to stove and boil until liquid thickens.
  13. Serve with rice.
  14. Serves 4.