Stew with peppers
Instructions
Let soften mushrooms in warm water.
In a saucepan, then heat a few tablespoons of oil and fry the meat into the fire.
Add salt and pepper.
Wet with white wine and let it evaporate, always lively focus, then reduce the heat and simmer with the lid on for about 20 minutes.
Meanwhile, drain the mushrooms, strizzateli and dry thoroughly, then add them to the meat and continue cooking at moderate flame.
Mince together the garlic, basil, bay leaf and lemon peel and put aside the chopped aromatic.
After stew cooked for 25 minutes, add the peppers and stir well.
Add the chopped aromatic, Cook another minute and serve hot.
Ingredients and dosing for 4 persons
- 600 g of lean veal stew
- 30 g of dried mushrooms
- 150 g of pickled peppers
- 1 glass dry white wine
- 1 clove of garlic
- 1 zest lemon
- 1 leaf of laurel
- Some leaves of basil
- Olive oil
- Salt
- Pepper