VEAL IN SWEET RED PEPPER SAUCE

Veal in Sweet Red Pepper Sauce image

Number Of Ingredients 11

2 medium red bell peppers, roasted, seeded and peeled
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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 scallop (scallopini), 1/4 inch thick
3 teaspoons olive oil
1/2 large white onion, thinly sliced
2 tablespoons chopped fresh cilantro

Steps:

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.

Nutrition Facts : Nutritional Facts Serves