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Veal in Sweet Red Pepper Sauce |
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Serves: 4
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(Ternera en Salsa de Pimienta Dulce)
Category: Veal
Roasted, peeled, and puréed red bell peppers (pimientas dulce) make a rich smooth sauce that blankets thin strips of sautéed veal. This is a rather sophisticated dish since veal is expensive. Rice with Corn (see Beans, Rice, and Pasta) is a good accompaniment to go with the saucy meat.
2 medium red bell peppers, roasted, seeded and peeled
__Roasting, Peeling and Seeding Fresh Chiles ..........Click the Edit tab and select this entry to follow preparation instructions.
1/2 teaspoon ground cumin
1/2 cup canned fat-free reduced-sodium chicken broth
1/4 cup heavy cream
1/8 teaspoon crushed red pepper
1/2 teaspoon salt, or to taste
1 pound boneless veal scallops (scallopini), 1/4 inch thick
3 teaspoons olive oil
1/2 large white onion, thinly sliced
2 tablespoons chopped fresh cilantro
1. Roast, seed, and peel the red peppers. Coarsely chop and put in a blender. Add the cumin, chicken broth, cream, crushed pepper, and 1/4 teaspoon of the salt. Blend until smooth. Pour the sauce into a bowl and reserve.
2. Cut the veal into short thin strips, about 1/2-inch × 2-inches. In a large nonstick skillet, heat the oil over medium heat. Cook the veal strips, stirring, until lightly browned, 3 to 4 minutes. Season with the remaining salt. Transfer to a plate.
3. Add the onion to the skillet and cook, stirring, until softened and limp, about 4 minutes. Return the meat to the pan. Add the reserved red pepper sauce and cook, stirring, until the sauce reduces and thickens to the consistency of heavy cream, 3 to 4 minutes. Stir in the cilantro. Adjust salt. Serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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