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Pepper and Veal Stew  (Not yet rated)

A veal stew with peppers, tomatoes and a whole lot of other stuff.

Cal: 307 Fat: 13g Carbs: 23g Protein: 25g Fiber: 3g
More Nutrition...

Original recipe serves 8

Ingredients (serves 8)

½ 2x 3x Reset

  • 2 pounds veal ; stew meat, cut into 1 inch chunks
  • 28 ounces tomatoes ; cut up
  • 2 onions ; large, sliced
  • 2 red bell pepper ; large, cut into strips
  • 3 tablespoons olive oil
  • 1 pound mushroom ; small, sliced
  • 1 teaspoon basil ; dried
  • 3/4 cup raisins
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons parsley ; chopped
  • In My Kitchen


  • You will also need: Dutch oven

    Directions

    Brown veal in a 5 quart Dutch oven, a third at a time in hot oil. Return all meat to oven. Add mushrooms, onions, basil, tomatoes, green and red peppers, salt and pepper. Bring to a boil, then reduce to a simmer. Simmer, covered for 40 minutes. Stir in parsely and raisins. Cook for 5 minutes more or until vegetables and veal are tender. Serve in bowls, garnishing with parsely if desired.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    15.3
    --
    7.7
    11.1
    20.2
    31
    50.9
    7.7


    Calories: 306.9
    Total Sugars: 15g
    Carb.: 23.1g
    Fiber: 2.8g
    Total Fats: 13.1g
    Cholesterol: 93mg
    Protein: 25.4g
    Sodium: 184.9mg

    *Data provided by USDA

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