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Ingredients Jump to Instructions ↓

  1. 1 pound veal, thinly sliced

  2. 1/4 teaspoon salt

  3. 1/8 teaspoon ground black pepper

  4. 1 teaspoon vegetable oil

  5. 1 onion, sliced

  6. 1/4 cup water

  7. 4 large red potatoes, quartered

  8. 1/4 pound sugar peas, stringed and trimmed

Instructions Jump to Ingredients ↑

  1. Brown veal in a non-stick or vegetable-sprayed skillet; turning once. Remove veal from skillet; sprinkle with salt and pepper and set aside in a covered dish. Heat oil in skillet, add onion; cook until tender-crisp, about 3 minutes. Return veal to skillet. Add water to meat; cover and simmer over low heat 10 minutes. Add potatoes; cook until potatoes are tender, about 15 minutes. Add sugar peas and continue cooking, covered until peas are tender-crisp, about 5 minutes. Serve hot.

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