No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (525g) Recipe makes 4 servings
Calories 551
Calories from Fat 251		(45%)
Amount Per Serving		%DV
	Total Fat 28.0g	43%
	Saturated Fat 9.6g	47%
	Monounsaturated Fat 12.9g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 248mg		82%
Sodium 269mg		11%
Potassium 1311mg		37%
Total Carbohydrate 11.8g		3%
	Dietary Fiber 2.9g	11%
	Sugars 6.7g
Protein 61.3g		122%
detailed view... how is this calculated?

Veal & Red Bell Pepper Stew - Le Trinquet Restaurant, Basque

Recipe #376067 | 30 min | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: swissms
Jun 8, 2009

Axoa d'Espelette. A delicious veal stew that is slightly spicy. "Espelette is a slightly piquant red pepper grown in the Basque region of France and Spain." In this recipe, a combination of red bell peppers and a little cayenne makes a good substitute.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons olive oil
1 large onion, sliced
2 2/3 lbs veal stew meat, cut into 1/2-inch cubes
1/4 teaspoon cayenne pepper
4 red bell peppers, cored, seeded, cut into matchstick-size strips
1 cup low sodium chicken broth

Directions

1
Heat oil in heavy large skillet over high heat.
2
Add onion and saute 4 minutes. Add veal and cayenne pepper. Season with salt. Saute until veal and onion are brown, about 10 minutes.
3
Reduce heat. Add red bell peppers. Cover and cook until veal is tender, stirring occasionally and adding broth or stock as needed to prevent sticking, about 20 minutes.