Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pound(s) boneless veal,cut into 1inch cubes
  • 4 ounce(s) white wine
  • 2 teaspoon(s) margarine
  • 1 cup(s) sliced ,onions
  • 1 cup(s) sliced mushrooms
  • 1 cup(s) drained canned tomatoes, coarsely chopped
  • 1 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 1/2 cup(s) each ,red and green bell peppers ,cut into strips
  • 2 tablespoon(s) chopped fresh parsley
  • 3 clove(s) garlic, crushed
  • - cooked rice

Instruction

  • SPRAY 12 INCH SKILLET WITH NONSTICK COOKING SPRAY. ADD HALF THE VEAL AND BROWN WELL ON ALL SIDES
  • TRANSFER TO 2 QUART SAUCE PAN AND REPEAT WITH REMAINING VEAL,ADD WINE TO SAME SKILLET AND BRING TO A BOIL;USING A WOODEN SPOON SCRAP DOWN BROWN PARTICLES THAT ARE CLINGING TO THE SIDES OF THE PAN. POUR WINE MIXTURE OVER VEAL
  • IN SAME SKILLET HEAT 1t.MARGARINE UNTIL BUBBLY ADD ONIONS AND SAUTE UNTIL TRANSLUCENT ADD TO SAUCE PAN
  • ADD REMAINING t.MARGARINE TO SKILLET,ADD MUSHROOMS AND GARLIC AND SAUTE 2 MIN. (SET ASIDE )
  • ADD TOMATOES, SALT & PEPPER TO SAUCE PAN,COVER AND SIMMER OVER LOW HEAT FOR 45 MIN.ADDPEPPER STRIPS AND RESERVED MUSHROOM MIXTURE TO SAUCE PAN AND CONTINUE SIMMERING UNTIL VEAL AND PEPPERS ARE TENDER ABOUT 20 MIN.
  • SERVE OVER RICE AND SPRINKLE WITH PARSLEY