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Ingredientes
- 3 tbsp. extra virgin olive oil
- 1 pound veal, cut into 3/4 inch cubes
- 1 med. onion, sliced into 1/4 inch strips
- 1 med. green bell pepper, sliced into 1/4 inch strips
- 1 med. red bell pepper, sliced into 1/4 inch strips
- 1 med. golden brown bell pepper, sliced into 1/4 inch strips
- 1 tbsp. balsamic vinegar
- 1 teaspoon fresh rosemary, minced or possibly 1/2 teaspoon dry
- Salt & pepper to taste
Direcciones
- In a large skillet, place extra virgin olive oil and heat over high heat. Add in veal and sear on each side till brown and crispy, about 2 to 3 min per side. Remove to a platter and cover to keep hot. Reduce heat to medium and scrape bottom of pan to loosen the flavorful drippings. Add in onions and saute/fry 4 min, reducing heat if onions begin to burn. Add in pepper and saute/fry 6 min more, or possibly till peppers are cooked but not limp. Return veal to skillet with vegetables, add in rosemary and balsamic vinegar. Toss to mix, salt and pepper to taste. Place the veal on individual servings of hot, seasoned pasta or possibly served family-style on large platter. Serves four.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 372g | |
| Recipe makes 2 servings | |
| Calories 413 | |
| Calories from Fat 222 | 54% |
| Total Fat 25.0g | 31% |
| Saturated Fat 4.19g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 137mg | 6% |
| Potassium 862mg | 25% |
| Total Carbs 14.52g | 4% |
| Dietary Fiber 4.0g | 13% |
| Sugars 8.56g | 6% |
| Protein 31.78g | 51% |
