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Veal & Red Bell Pepper Stew - Le Trinquet Restaurant, Basque

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“Axoa d'Espelette. A delicious veal stew that is slightly spicy. "Espelette is a slightly piquant red pepper grown in the Basque region of France and Spain." In this recipe, a combination of red bell peppers and a little cayenne makes a good substitute.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in heavy large skillet over high heat.
  2. Add onion and saute 4 minutes. Add veal and cayenne pepper. Season with salt. Saute until veal and onion are brown, about 10 minutes.
  3. Reduce heat. Add red bell peppers. Cover and cook until veal is tender, stirring occasionally and adding broth or stock as needed to prevent sticking, about 20 minutes.

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