We just had this for supper tonight. It was delicious. Enjoy!


  • 1 medium onion, sliced
  • 4 T extra virgin olive oil
  • 2 lbs stew veal, trimmed and cut into 1" cubes
  • 3/4 c dry white wine
  • 2 c canned tomatoes, drained and chopped
  • salt and pepper
  • 1 1/2 lbs mixed sweet red and green peppers, cut into 1" strips


Put the onions and olive oil in a large saute pan and cook over medium heat until the onion is transluscent. Dry the veal pieces well with paper towels and add to the pan, pushing the onions aside. Do not crowd the pan, but cook the veal in batches, removing the browned pieces to a side dish. when all the veal is browned, add the wine to the pan, turn up the heat, and reduce the wine to 1/4 c, scraping the bottom of the pan.

Return the veal to the pan. Add tomatoes, salt and pepper and bring to a boil. Reduce the heat and cook, covered, over medium heat for 30 minutes. Add the peppers, cover the pan again, and cook 30-40 minutes, or until the veal is tender.

Serve 6

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Submitted 6/13/05.
Source: We Called it Macaroni
Submitted By: Joy B
Veal and Peppers