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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine flour with salt and pepper. | 2. Coat veal cubes with flour. | 3. Saute the veal cubes in olive oil in dutch oven until lightly browned. | 4. Add additional oil if pot appears too dry. | 5. Add minced garlic and saute a few minutes to release the flavor of the garlic. | 6. Remove veal and garlic from pot. | 7. Add wine to pot, scraping up browned bits. | 8. Bring to boil and cook for a few minutes to reduce the wine by half. | 9. Add diced tomatoes and chicken broth to the pot. | 10. Bring to boil, while stirring. | 11. Return veal to pot, cover and simmer approx 1 hr or until veal is tender. | 12. Add peppers and onions, cover and simmer approx 30 minutes. | 13. Add mushrooms (if desired). | 14. Stir until heated. | 15. Serve in bowls wih crusty bread for dipping into the sauce. | 16. Entree is also excellent served over rice, pasta, or a side of mashed potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal	2	cubes		-	-	-	-
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
red wine	1	cup		-	-	-	-
tomato	2	cans	diced	80.4198	17.3796	3.9316	0.8936
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
onion	1		sliced	60.0	14.01	1.65	0.15
red pepper	1		sliced	-	-	-	-
green pepper	1		sliced	32.8	7.6096	1.4104	0.2788
mushroom	1	can		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.