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Veal and Potatoes


  • 1 pound boneless veal for stew or sliced veal kidneys
  • 3 tablespoons oil
  • 3 medium potatoes, diced
  • 2 large onions, sliced
  • 1 green bell pepper, sliced
  • 2 chicken bouillon cubes
  • 1 teaspoon parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning


  1. In a large skillet, sauté all ingredients together on low heat, stirring constantly until veal is no longer red. Cover and simmer for 5 minutes.
  2. Stir in 5 ounces water, a dash of paprika and let simmer, covered, until meat becomes soft and tender, adding more water if needed.
  3. Season to taste.

Posted by artsycook at

Source: Recipe by Angelo Vento

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