Veal Cacciatora

Total preparation and cooking time: 1-1/2 hours

» 1½ lbs veal for stew, 1½ inch thick pieces
» ¼ cup all-purpose flour
» 2 tablespoons olive oil
» 1 can (14½ ounces) diced Italian-style tomatoes
» 2/3 cup ready-to-serve chicken broth
» 2 cloves garlic, crushed
» 2 medium green bell peppers, cut into thin wedges
» ½ teaspoon salt
» ¼ teaspoon pepper
» Cooked rice
» Grated Parmesan cheese

1. Dredge veal in flour, salt and pepper; reserve remaining flour mixture. In Dutch oven, heat oil over medium heat until hot. Brown veal (½ at a time).

2. Return browned veal to pan; add tomatoes, chicken broth, garlic and reserved flour mixture. Bring to a boil; reduce heat to low. Cover tightly and simmer 45 minutes. Add peppers; continue cooking, covered, 30 minutes or until veal and peppers are tender.

3. Serve stew over rice.

Makes 4 servings