Veal With Mushrooms And Peppers - cooking recipe

Ingredients

4 Tbsp. olive oil
1 lb. veal stew meat, cut into 1 inch cubes
all-purpose flour
12 large mushrooms, quartered
1 large bell pepper (red), sliced
1 Tbsp. dried oregano, crumbled
1/2 tsp. ground allspice
1/4 tsp. dried crushed red pepper
3/4 c. dry Marsala wine
3 large garlic cloves
1/2 c. low-salt chicken broth
steamed white rice

Preparation

Preheat oven to 350\u00b0.
Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat.
Dredge veal in flour, shaking off excess.
Add veal to skillet and cook until brown, stirring occasionally (about 5 minutes).
Transfer veal to plate, using slotted spoon.
Heat remaining 2 tablespoons olive oil in same skillet.
Add mushrooms, bell pepper, oregano, allspice and crushed red pepper to skillet.
Saute until mushrooms are just beginning to brown (about 3 minutes).
Stir in Marsala wine and garlic and boil until skillet is almost dry.
Add veal and juices on plate to skillet.
Mix in chicken broth and bring to a boil. Cover and bake in oven until veal is tender.
Transfer to stove and boil until liquid thickens.
Serve with rice.
Serves 4.