One of the most popular standards on the menu in many Italian restaurants is a tasty dish called “Veal and Peppers”. It’s a delicious combination of generous-sized pieces of browned veal in a tomato sauce, then braised with slices of fresh red peppers and onions.
The result is a light but flavorful stew that is perfect for these first weeks of springtime: luscious and light enough to satisfy on its own during a cool-to-cold evening, and easy to turn a bit more hearty by serving over pasta on those colder nights. Either way, it’s terrific.
Veal and Peppers
• 2 pounds veal, cubed to 1 ½-sized pieces
• Salt and pepper
• Olive oil for browning the meat
• 3 cloves garlic, minced
• 1 cup dry white wine, such as Pinot Grigio
• 1 28-ounce can tomatoes, crushed or chunky style
• 2 red bell peppers, slice thin
• 1 large onion, sliced thin
• ¼ cup freshly chopped parsley
Add enough oil to coat the bottom of a large skillet, and turn the heat to medium high. Salt and pepper both sides of the veal pieces, and, working in batches, brown the veal on all sides, removing each batch when browned to a large bowl or platter before moving on to the next batch. After turning the last batch of veal to brown on its bottom side, add the minced garlic in with the meat and stir to coat; remove both the veal and the garlic to the platter when the last of the veal is browned.
Pour off any remaining oil from the skillet, and return the pot to the heat. Slowly add the white wine to the skillet and let simmer, using a spatula or large wooden spoon to scrape up the brown bits from the bottom of the skillet. Add the canned tomatoes along with their juices, turn up the heat and bring to a boil. Add the meat and garlic back into the pan, lower the heat to a simmer, and cover. Simmer the meat for 1 hour, stirring occasionally.
After an hour, add the peppers and the onion to the pan, stir until everything is combined, cover, and simmer another 30 minutes, stirring occasionally.
Add in the fresh parsley, stir well to combine and serve immediately, either alone as a stew or as a topping over pasta.