VEAL BLADE STEAKS BRAISED IN TOMATO-WINE SAUCE

SERVES 4

This is easy and very good. Serve with orzo or noodles to catch some of the sauce.

INGREDIENTS

2 tablespoons olive oil

1-3/4 to 2 pounds veal blade steaks

Salt and pepper to taste

1/2 cup chopped onion

1/2 cup chopped green pepper

4 large garlic cloves, minced

1/2 cup dry red wine

1 can (14.5 ounces) whole tomatoes with juices, crushed with fingers

1 teaspoon dried thyme leaves

Freshly grated Parmesan cheese (optional garnish)

Preheat oven to 400° F. Heat a large skillet over high heat. Season the veal on both sides with salt and pepper. Add the olive oil to the hot pan. Brown the veal, about 2 minutes per side. Remove from pan and reduce heat to medium-high. Add the onions and peppers. Sauté until slightly softened, about 5 minutes. Add the garlic and sauté another mnute. Add the wine and deglaze the pan. Then add the tomatoes, additional salt and pepper, and thyme. Bring to a boil and stir well. Return the veal and any accumulated juices to the pan. Cover tightly and place in oven until tender, about 35 minutes. Remove the lid, return to a high burner and cook until juices are cooked down slightly, about 5 minutes. Serve immediately, passing the cheese separately.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.