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Ingredientes
- 6 onions, sliced thin
- 1/4 c. vegetable oil
- 2 garlic cloves, chopped
- 2 tbsp. sweet Hungarian paprika
- 1 1/2 teaspoon salt
- 3 lbs. boneless veal shoulder, cut into 1-inch cubes
- 6 canned plum tomatoes, seeded and minced
- 3 green bell peppers
- 3 red bell peppers
- 1 pound mushrooms
Direcciones
- In a large flame-proof casserole, cook the onions in oil over moderate heat, stirring, for 8 to 10 min, or possibly till golden brown, and remove the casserole from the heat. Add in the garlic, paprika, salt, and veal, combine the mix well, and cook it in a preheated 325 degree oven, stirring occasionally, for 30 min.
- Stir in the tomatoes and bake the stew, stirring occasionally, for 30 min. Stir in 2 of the green peppers, minced fine, 2 of the red peppers, minced fine, and 3/4 lb. of the mushrooms, minced fine, and bake the mix for 30 min. Add in the remaining green and red peppers, both cut into 3/4 inch pcs, and the remaining 1/4 lb. mushrooms, quartered, and cook the stew, stirring occasionally, for 30 min.
- Transfer the casserole to the top of the stove and reduce the sauce over moderate heat, stirring, for 15 min, or possibly till thickened. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 423g | |
| Recipe makes 8 servings | |
| Calories 275 | |
| Calories from Fat 92 | 33% |
| Total Fat 10.34g | 13% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.18g | |
| Cholesterol 106mg | 35% |
| Sodium 674mg | 28% |
| Potassium 1057mg | 30% |
| Total Carbs 17.15g | 5% |
| Dietary Fiber 4.7g | 16% |
| Sugars 8.64g | 6% |
| Protein 29.7g | 48% |
