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Hungarian Veal and Peppers/Veal and Peppers, Italian Style Recipe

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This recipe for Hungarian Veal and Peppers/Veal and Peppers, Italian Style is from GRANDMA'S COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 pound lean veal, cut in 1-inch cubes
1 onion, thinly sliced
1 cup fat-skimmed chicken broth
2 green bell peppers, seeded, sliced
3 vine-ripe tomatoes, peeled, diced
2 teaspoons paprika
1 teaspoon caraway seeds
Salt, pepper, to taste

Directions:
Directions:
Spray a non-stick skillet with cooking spray. Brown the veal cubes with no fat added, over moderate heat. Turn to brown evenly. Drain and discard any fat.
Stir in 2 tablespoons water and the onion. Cook and stir until water evaporates and onion begins to brown. Stir in chicken broth (or 1 cup boiling water and 1 teaspoon or cube of bouillon) and remaining ingredients.
Cover and simmer 50 to 60 minutes, until val cubes are tender. Uncover and continue to simmer until most of the liquid has evaporated. (Serve with tender-cooked noodles.)

Veal and Peppers, Italian Style

Omit the paprika and caraway seeds; substitute 1 tablespoon chopped fresh or half-teaspoon dried oregano. Add a pinch of red pepper flakes and a tablespoon of grated sharp Romano cheese, if desired.

 

 

 

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