Veal with Peppers and Tomatoes
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 lbs cubed veal 2 Tbs butter 1 cup dry white wine
1 medium onion, chopped 1 clove garlic, mashed 2 green peppers, cut in short strips
2 Tbs flour 14 oz can tomatoes 1/2 tsp thyme
2 Tbs fresh parsley, chopped juice of 1 lemon



1 Melt the butter in a large frying pan on medium-high. When quite hot, put in the veal and lightly brown it all over. Add the onion and garlic and fry, stirring occasionally, till almost golden. Add the green peppers and cook for 5 minutes. Sprinkle in the flour and cook another couple of minutes. Pour in the white wine and tomatoes. Add the thyme, parsley, and lemon juice. Season well with salt and freshly ground black pepper. Bring to a low boil, reduce the heat, partially cover, and simmer till tender, about 45 minutes.
2 If the sauce needs thickening, raise the heat and boil, uncovered, for a few minutes to reduce the liquid. Serve with rice or potatoes.

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