Kosher Veal And Bell Peppers Recipe

About this recipe

A hearty and flavorful dinner featuring tender veal cooked with bell peppers in a rich tomato and garlic sauce, perfect for a satisfying kosher meal.

Ingredients

• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Garlic - Single Clove
• 250 g Organically Grown Green Capsicum
• 2.5 Kg Austin Whole Peeled Tomato
• 500 g Amul Khoa
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder

Instructions

1. 1. In a small bowl, mix 1/4 cup flour, 1/2 tsp salt, and 1/4 tsp pepper.
2. 2. Coat 1-1/2 lb of green capsicum slices with the flour mixture, shaking off any excess. Reserve the remaining flour for later use.
3. 3. Heat 2 tbsp olive oil in a Dutch oven over medium heat. Add the coated green capsicum slices and cook until lightly browned, then remove them from the pot and keep warm.
4. 4. In the same Dutch oven, combine 1 can of peeled tomatoes, 2 minced garlic cloves, and the reserved flour. Stir well and bring the mixture to a simmer.
5. 5. Return the browned green capsicum slices to the Dutch oven and bring the mixture back to a simmer. Cover and cook for about 45 minutes, stirring occasionally.
6. 6. Add additional sliced green bell pepper to the pot and continue cooking for another 30 minutes, or until the peppers are tender. Stir frequently to prevent sticking.
7. 7. Serve the pepper mixture over cooked rice for a complete meal.