Simmered and buttered veal with piperrada (green and red pepper stew)

3 h
Type of dish: Meats
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Contra (XXX) 0.8 kg
Table salt 3.75 g
Eggs 2.25 ud
High oleic oil 0.25 l
Onion 0.05 kg
Carrots 0.025 kg
Green leek 0.075 ud
Parsley 0.0 g
Water 0.25 l
Onion 0.083 kg
Garlic, bulb 0.133 ud
Green pepper 0.05 kg
Diced tomato 0.333 kg
Table salt 0.117 g
Sugar 0.0 kg
Onion 0.1 kg
Green pepper 0.1 kg
Bell pepper 0.375 kg
Tomato sauce 0.1 l
High oleic oil 0.01 l
Table salt 3.75 g
High oleic oil 0.01 l
Table salt 3.75 g
  • Clean and cut the onion, the carrot and the leek.

For this recipe the following elaborations are needed:

For the meat:

  • Cook the meat the previous day seasoned in the vegetables stock.  Cook the meat until tender, and let cool. Cool the reaming stock and keep it to use it later on.
  • Cut into fillets of 3-4 mm.
  • Coat the fillets in batter and fry until the egg sets. Place on absorbent paper.
  • Add the tomato sauce and part of the remaining stock over the green and red pepper stew, taking into account that it must be thickened (20 g/l of roux) or corn starch and leave to boil for some minutes.
  • Add some tomato sauce to the dish and place the meat on top and cover with the peppers.
  • Heat the mixture on the hob or oven and plate up.
Nutritional information (1 portion)
Fiber 4.66 g
Saturates 5.89 g
Monounsaturated fatty acids 17.03 g
Polyunsaturated fatty acids 4.09 g
Cholesterol 197.84 mg
Calcium 158.7 mg
Iron 6.08 mg
Zinc 6.76 mg
Vitamin A 610.79 ug
Vitamin C 88.93 g
Folic acid 109.94 ug
Salt (Sodium) 982.9 mg
Sugars 6.53 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.