2 pounds veal stew meat
2 tablespoons potato starch
½ teaspoon pepper
2 tablespoons olive oil
1 red onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 cup chicken stock
1 cup white wine
Dredge veal in potato starch and pepper. Heat oil in a Dutch oven over a medium heat. Add veal and sauté until browned on all sides. Add vegetables and continue sautéing – about 10 minutes. Add chicken stock and wine and bring to a boil. Reduce heat and simmer for 1 to 2 hours.
Tags: kosher for passover recipes, Meat, Passover Recipes, recipes for passover
Tierra Sur
Finding new wines for the wine lover is challenge number one. Finding new wines that taste great and are priced for every-day consumption is an even greater challenge. The Yogev line of Israeli wines has been providing wine lovers with quality wines that are priced for weeknight meals and not only special occasions.
