Veal contributes the most calories (163.29) per serving. Veal contributes the most sodium (92.99 mg) per serving. Veal contributes the most fat (7.68 g) per serving. Veal contributes the most cholesterol (92.99 mg) per serving. Raisins contributes the most carbohydrates (12.25 g) per serving.
Brown veal in a 5 quart Dutch oven, a third at a time in hot oil. Return all meat to oven. Add mushrooms, onions, basil, tomatoes, green and red peppers, salt and pepper. Bring to a boil, then reduce to a simmer. Simmer, covered for 40 minutes. Stir in parsely and raisins. Cook for 5 minutes more or until vegetables and veal are tender. Serve in bowls, garnishing with parsely if desired.
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