VEAL IN SWEET RED PEPPER SAUCE

Steps:

• 1. Roast, seed, and peel the red peppers. Coarsely chop and put in a blender. Add the cumin, chicken broth, cream, crushed pepper, and 1/4 teaspoon of the salt. Blend until smooth. Pour the sauce into a bowl and reserve. 2. Cut the veal into short thin strips, about 1/2-inch × 2-inches. In a large nonstick skillet, heat the oil over medium heat. Cook the veal strips, stirring, until lightly browned, 3 to 4 minutes. Season with the remaining salt. Transfer to a plate. 3. Add the onion to the skillet and cook, stirring, until softened and limp, about 4 minutes. Return the meat to the pan. Add the reserved red pepper sauce and cook, stirring, until the sauce reduces and thickens to the consistency of heavy cream, 3 to 4 minutes. Stir in the cilantro. Adjust salt. Serve.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.