VEAL AND PEPPERS

VEAL AND PEPPERS image

Categories Beef

Yield 6 servings

Number Of Ingredients 10

2 lbs 1-inch pieces trimmed veal stew meat
1/4 cup all purpose flour
2 TBS extra-virgin olive oil
3 garlic cloves, flattened
2 TBS(1/4 stick) butter
3/4 cup dry red wine
2 cups Italian-style tomatoes with juice
1 TBS crumbled dried sage leaves
2 red bell peppers cut into 2x1/2 inch strips
2 TBS drained capers

Steps:

Toss veal with flour in medium bowl; shake off excess. Sprinkle veal with salt and pepper. Heat oil in large pot over medium heat. Add garlic; saute' 1 minute. Discard garlic. Add butter to same pot and let melt. Working in batches, add veal to pot and saute' until brown, about 6 minutes per batch. Using slotted spoon, transfer veal to bowl. Add wine, tomatoes with juices, and sage to pot, breaking up tomatoes with back of spoon and scrapping up any browned bits. Return veal and any accumulated juices to pot; bring to boil. Reduce heat to medium-low, cover and simmer for 30 minutes. Add peppers to stew; cover and simmer until veal and peppers are very tender, stirring frequently, about 50 minutes. Stir in capers. Season to taste with salt and pepper.

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