Veal Hungarian Recipe

Name: Veal Hungarian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 onion, diced; 1 red bell pepper, seeds and ribs removed, diced; 4 (1/4 lb) veal chops, around 1-inch thick; 1/2 pound mushrooms, sliced; 1/2 cabbage, cored and shredded; salt; pepper; 3/4 cup tomato sauce; 1/2 cup dry vermouth

Servings: persons

2 tablespoons unsalted butter
1 onion, diced
1 red bell pepper, seeds and ribs removed, diced
4 (1/4 lb) veal chops, around 1-inch thick
1/2 pound mushrooms, sliced
1/2 cabbage, cored and shredded
salt
pepper
3/4 cup tomato sauce
1/2 cup dry vermouth

1
Preheat oven to 325 degrees Fahrenheit. Melt the butter in a large skillet (one that has a lid, you'll need it later) over medium-high heat. When the foam just begins to subside, add the onion and red bell pepper. Saute for a few minutes then push to the edges of the pan and add the veal chops (seasoned) to the middle of the skillet and cook 4 minutes per side.
2
Remove the veal chops to a plate, stir the onion and red pepper around then add the mushrooms and cabbage. Stir together and season with salt and pepper. Pour over the tomato sauce and vermouth and stir to combine. Return the veal chops to the skillet, cover, and place skillet in bottom 1/3 of preheated oven. Bake 15 minutes, stirring halfway through. Be sure to wear an oven mitt!
3
After 15 minutes, remove the veal chops to heated plates and put the vegetables back on the stove, over high heat, to reduce the sauce. When sauce is very well-reduced (after about 5 to 10 minutes), serve alongside the veal chops.

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 onion, diced, 1 red bell pepper, seeds and ribs removed, diced, 4 (1/4 lb) veal chops, around 1-inch thick, and more.

Yes, Veal Hungarian falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Hungarian

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