Veal Bell Pepper Stew - Kalvgryta med paprika

VEAL BELL PEPPER STEW
Kalvgryta med paprika

Veal is lean, tender and very good in taste. But that also makes it rather expensive. Therefore, it's best to prepare it with lots of TLC - like this, for instance.

Serves 4

14 oz to 1 lb top side of veal
some lemon juice
2 onions
2 green bell peppers
butter or margarine
1 teaspoon salt
some White pepper
4 to 5 tomatoes
0.8 cup tomato juice
0.8 cup soured cream
chopped parsley


Trim the meat and cut in thin slices. Drizzle with the lemon juice and leave for about 10 minutes to marinate.

Peel the onions and cut them in wedges. Trim the bell peppers and carefully remove all the seeds. Brown the meat in some fat in a frying pan and put them in an oven-proof pan. Brown the onions and bell peppers in the pan and put it all on top of the meat. Flavor with salt and pepper.

Cut the tomatoes in wedges and quickly sauté them in the frying pan. Put them on top of the meat. Whisk out the frying pan with some tomato juice, pour this over the meat and vegetables. Put it in the oven at 350F for about 25 minutes or until the meat is tender.

Blend in the soured cream and sprinkle with finely chopped parsley. Serve with boiled potatoes or rice and a salad. 

Enjoy!

Bella