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Home -> Soups & Stuff -> Stews
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
potatoes and onion6 tbsp. butter, divided8 ounces whole mushrooms, halved vertically 3 tbsp. minced shallot 2 cloves garlic, peeled and mince 1 cup Marsala wine 2 pounds veal, cubed 1/4 cup plus 2 tbsp. all purpose flour 3 large tomatoes, quartered 2 large green bell peppers, cored, seeded and cubed 2 large potatoes, peeled and cubed 1 large onion, peeled and chopped 1 tsp. finely grated orange peel 1 1/2 cups beef broth 1 bay leaf
Directions
Melt 4 tbsp. butter in a large skillet over medium-high heat. Add mushrooms, shallots and garlic. Cook, stirring frequently until onion is tender. Add Marsala and boil until reduced by half. Pour mixture into a large casserole dish. Melt remaining 2 tbsp. butter in the skillet. Place 1/4 cup flour into a medium bowl. Add veal cubes and toss to coat. Transfer floured veal cubes to the skillet and cook until browned. Add tomatoes, bell peppers, potatoes and onion and cook 5 minutes, stirring frequently. Stir in orange peel and remaining 2 tbsp. flour. Stir in broth and cook, stirring constantly, until mixture is thickened. Boil 1 minute. Add bay leaf and stir into casserole dish with veal. Cover and bake 75 minutes until veal and vegetables are tender. Discard bay leaf and serve.
Serves 6 to 8.
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