Italian Veal & Pepper Stew

Italian Veal & Pepper Stew
Italian Veal & Pepper Stew
Italian Veal & Pepper Stew
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Total Time
1 hr 15 min
Total Time
1 hr 15 min
1820 calories
48 g
807 g
74 g
229 g
17 g
1406 g
2604 g
12 g
0 g
43 g
Nutrition Facts
Serving Size
1406g
Amount Per Serving
Calories 1820
Calories from Fat 664
% Daily Value *
Total Fat 74g
114%
Saturated Fat 17g
87%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 36g
Cholesterol 807mg
269%
Sodium 2604mg
109%
Total Carbohydrates 48g
16%
Dietary Fiber 8g
31%
Sugars 12g
Protein 229g
Vitamin A
25%
Vitamin C
363%
Calcium
35%
Iron
68%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 pounds veal for stew, cut into 1 1/2-inch pieces
  2. 1/4 cup all-purpose flour
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon ground black pepper
  5. 2 tablespoons olive oil
  6. 1 (14.5-ounce) can diced Italian-style tomatoes, undrained
  7. 2/3 cup ready-to-serve chicken broth
  8. 2 cloves garlic, minced
  9. 2 medium green bell peppers, cut into thin strips
  10. Hot cooked rice
  11. Freshly grated Parmesan cheese
Instructions
  1. Combine flour, salt and pepper. Lightly coat veal with flour mixture; reserve remaining flour. Heat oil in Dutch oven over medium heat until hot. Brown veal, 1/2 at a time; remove from Dutch oven.
  2. Stir tomatoes, broth, garlic and reserved flour mixture into Dutch oven. Add veal; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes.
  3. Add bell peppers; continue cooking, covered, 30 minutes or until veal is fork-tender. Serve over rice. Sprinkle with cheese.
beta
calories
1820
fat
74g
protein
229g
carbs
48g
more
Gusto 2 Me http://www.gusto2me.com/

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