Veal With Mushrooms And Peppers

• 4 Tbsp. olive oil
• 1 lb. veal stew meat, cut into 1 inch cubes
• all-purpose flour
• 12 large mushrooms, quartered
• 1 large bell pepper (red), sliced
• 1 Tbsp. dried oregano, crumbled
• 1/2 tsp. ground allspice
• 1/4 tsp. dried crushed red pepper
• 3/4 c. dry Marsala wine
• 3 large garlic cloves
• 1/2 c. low-salt chicken broth
• steamed white rice

1. Preheat oven to 350u0b0.
2. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat.
3. Dredge veal in flour, shaking off excess.
4. Add veal to skillet and cook until brown, stirring occasionally (about 5 minutes).
5. Transfer veal to plate, using slotted spoon.
6. Heat remaining 2 tablespoons olive oil in same skillet.
7. Add mushrooms, bell pepper, oregano, allspice and crushed red pepper to skillet.
8. Saute until mushrooms are just beginning to brown (about 3 minutes).
9. Stir in Marsala wine and garlic and boil until skillet is almost dry.
10. Add veal and juices on plate to skillet.
11. Mix in chicken broth and bring to a boil. Cover and bake in oven until veal is tender.
12. Transfer to stove and boil until liquid thickens.
13. Serve with rice.
14. Serves 4.

olive oil, veal stew meat, flour, mushrooms, bell pepper, oregano, ground allspice, red pepper, marsala wine, garlic, lowsalt chicken broth, steamed white rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=936431 (may not work)