Veal comes from young male dairy calves and is valued for its tenderness.
Historically, veal has been prized in Italian cooking, with recipes like osso buco, veal scallopini, and saltimbocca at the top of the list. This recipe nods to Italian cuisine with its use of tomato sauce and peppers, though it does not include the typical Italian seasonings -- garlic, thyme, oregano, and basil. Give this recipe a more Italian flavor by including some or all of those seasonings, with or without the cayenne pepper.
- 1 1/2 pounds veal (boneless, lean)
- 3 tablespoons olive oil
- 1 green bell pepper (cut into 8 strips)
- 1 red bell pepper (cut into 8 strips)
- 1 cup mushrooms (fresh, sliced)
- 1 pinch cayenne pepper
- 16 ounces tomato sauce
- salt to taste
- black pepper to taste
- Cut the veal into bite-size pieces or thin strips.
- Heat the olive oil in a skillet over medium heat and brown the veal on all sides.
- When the veal is browned, add the red and green bell peppers and mushrooms, cover and reduce the heat to low.
- Cook for about 10 minutes, stirring occasionally.
- Add the cayenne pepper and tomato sauce to the skillet.
- Simmer, covered, for 30 to 45 minutes longer, or until the veal is tender.
- Season with salt and pepper to taste.
This veal, peppers and mushroom entree pairs especially well with spaghetti. Serve the spaghetti on the side tossed in garlic and olive oil or butter or use it as a base for the veal dish, with the sauce combining the veal entree with the spaghetti. Rice also makes a good pairing with this dish. Serve with fresh Italian bread and seasoned olive oil for dipping. For dessert, serve biscotti, tiramisu, cheesecake or strawberries with mascarpone and nuts.
For a wine pairing, it's a no-brainer. Go with a great Italian red like Chianti, Bardolino, Barolo or Barbaresco.