Veal With Peppers and Mushrooms

fried veal (rize style)
Omer Yurdakul Gundogdu / Getty Images
Prep: 10 mins
Cook: 75 mins
Total: 85 mins
Servings: 4 servings
Nutrition Facts (per serving)
374 Calories
20g Fat
13g Carbs
36g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 374
% Daily Value*
Total Fat 20g 26%
Saturated Fat 5g 27%
Cholesterol 139mg 46%
Sodium 869mg 38%
Total Carbohydrate 13g 5%
Dietary Fiber 4g 13%
Total Sugars 7g
Protein 36g
Vitamin C 80mg 400%
Calcium 66mg 5%
Iron 4mg 22%
Potassium 1172mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Veal comes from young male dairy calves and is valued for its tenderness.

Historically, veal has been prized in Italian cooking, with recipes like osso buco, veal scallopini, and saltimbocca at the top of the list. This recipe nods to Italian cuisine with its use of tomato sauce and peppers, though it does not include the typical Italian seasonings—garlic, thyme, oregano, and basil. Give this recipe a more Italian flavor by including some or all of those seasonings, with or without the cayenne pepper.


  • 1 1/2 pounds boneless lean veal

  • 3 tablespoons olive oil

  • 1 green bell pepper, cut into 8 strips

  • 1 red bell pepper, cut into 8 strips

  • 1 cup fresh mushrooms, sliced

  • 1 pinch cayenne pepper

  • 16 ounces tomato sauce

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Cut the veal into bite-sized pieces or thin strips.

  3. Heat the olive oil in a skillet over medium heat and brown the veal on all sides.

  4. When the veal is browned, add the red and green bell peppers and mushrooms, cover and reduce the heat to low.

  5. Cook for about 10 minutes, stirring occasionally.

  6. Add the cayenne pepper and tomato sauce to the skillet.

  7. Simmer, covered, for 30 to 45 minutes longer, or until the veal is tender.

  8. Season with salt and pepper to taste.

  9. Serve and enjoy.


  • This veal, peppers and mushroom entrée pairs especially well with spaghetti. Serve the spaghetti on the side tossed in garlic and olive oil or butter or use it as a base for the veal dish, with the sauce combining the veal entrée with the spaghetti. Rice also makes a good pairing with this dish. Serve with fresh Italian bread and seasoned olive oil for dipping. For dessert, serve biscotti, tiramisu, cheesecake or strawberries with mascarpone and nuts.
  • For a wine pairing, it's a no-brainer. Go with a great Italian red like Chianti, Bardolino, Barolo, or Barbaresco.