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VEAL AND PEPPERS 1/3 c. olive oil or salad oil 2 garlic cloves, sliced 2 medium onions, sliced 6 green peppers, sliced 2 Tbsp. red wine vinegar 1 tsp. basil (fresh or dried) 1/2 tsp. oregano salt and pepper to your taste 1 1/2 lb. veal (veal cutlet Italian or veal for stew) 1/3 c. all-purpose flour 1 qt. tomatoes (fresh or canned), crushed In 5 quart pot, over medium heat, add oil. Cook garlic until brown. Discard. Add onions and peppers; stir. Add vinegar, basil, oregano, salt and pepper. Lower heat. Cover and cook for 10 minutes. Remove vegetables from pan but keep them warm. On wax paper, flour pieces of veal. In the same pot cook and brown each and all veal pieces. Add more oil, if necessary. When veal is browned, add peppers and tomatoes. Cook all together until all flavors blend, about 15 or 20 minutes or until veal and peppers are cooked to your prefer- ence. Serve while hot. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |