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Ingredientes
- 1 1/2 lbs. veal rump (cut into 1 1/2-inch cubes)
- 2/3 c. dry sautern
- 5 tbsp. extra virgin olive oil
- 3 ounce. butter
- 1 lg. onion
- 4 lg. hard green peppers
- 1 (#2) can tomatoes
- Salt, pepper, oregano and sugar to taste
Direcciones
- Cut veal in 1 1/2-inch cubes. Clean, stem and seed peppers and cut into 1-inch strips. Heat butter in skillet and brown veal for about 10 min. Add in salt, pepper, tomatoes, oregano and sugar to taste. Simmer about 30 min over low heat.
- Saute/fry peppers separately in warm oil till tender, about 15 min. Stir to prevent burning. When done, mix with veal. Add in sautern and simmer for about 10 min over low heat. Serve very warm. Serves 4-6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 4 servings | |
| Calories 344 | |
| Calories from Fat 303 | 88% |
| Total Fat 34.38g | 43% |
| Saturated Fat 13.35g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 128mg | 5% |
| Potassium 290mg | 8% |
| Total Carbs 9.98g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 5.25g | 4% |
| Protein 1.71g | 3% |
