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Veal Stew with Peppers and Peas

(1 Votes)


Serves: 6

Preparation Time: 10 min

Cooking Time: 1 hr 30 min

  • 2 cubed boneless veal shoulder
  • salt and ground white pepper, to taste
  • 1 1/2 tablespoon paprika, to taste
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • 1 medium tomato, peeled, seeded, chopped
  • 1 large carrot, in 1/4-inch slices
  • 1 green pepper, sliced
  • 1/8 teaspoon dried tarragon
  • 3/4 cup dry white wine
  • 1/2 cup shelled fresh peas
  • chopped parsley, for garnish

1. Sprinkle veal with salt, white pepper, and paprika.

2. In a large skillet, heat butter with oil over medium heat and brown veal lightly on all sides. Add onion, tomato, carrot, green pepper, tarragon, and wine.

3. Bring to a boil, cover, reduce heat, and simmer until veal is very tender (about 1-1/2 hours).

4. Mix in peas and cook, uncovered, 5 to 8 minutes longer, until they are just tender. Salt to taste. Sprinkle with parsley and serve.

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