Veal in Sweet Red Pepper Sauce
Ternera en Salsa de Pimienta DulceRoasted, 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 is a good accompaniment to go with the saucy meat.
Ingredients
Makes 4 servings
- 2 medium red bell peppers roasted, seeded, and peeled
- ½ teaspoon ground cumin
- ½ cup canned fat-free reduced-sodium chicken broth
- ¼ cup heavy cream
- ⅛ teaspoon crushed red pepper
- ½ teaspoon salt or to taste
- 1 pound boneless veal scallopini 1⁄4-inch thick
- 3 teaspoons olive oil
- ½ large white onion thinly sliced
- 2 tablespoons chopped fresh cilantro
Instructions
- Roast, seed, and peel the red peppers.
- Coarsely chop and put in a blender.
- Add the cumin, chicken broth, cream, crushed pepper, and ¼ teaspoon of the salt.
- Blend until smooth.
- Pour the sauce into a bowl and reserve.
- Cut the veal into short thin strips, about ½ 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.
- 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.
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