An easy, Italian-style veal and bell pepperstew served over cooked rice and garnished with a sprinklingof fresh Parmesan cheese.
Recipe: Italian Veal &Pepper Stew
1 1/2 pounds veal for stew, cut into 11/2-inch pieces
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 (14 1/2-ounce) can 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
Freshly grated Parmesan cheese
Makes 6 servings.
Recipe and photograph provided courtesyof the Beef Industry Council.
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