Serves: 6
Total Calories: 111

1/4 cup olive oil
2 pounds boneless veal shoulder, trimmed and cut into 2-inch chunks
2 medium onions, sliced
3 large red bell peppers, green, or yellow, cut into 1/2-inch strips
1 pound ripe tomato, peeled, seeded, and chopped, or 2 cups chopped canned tomatoes
salt and freshly ground black pepper

1 In a large saucepan, heat the olive oil over medium heat. Add only enough of the veal pieces to the pan as will fit comfortably in a single layer without crowding. Cook, turning the pieces often, until browned, about 15 minutes. Transfer the browned pieces to a dish and repeat with the remaining veal.

2 Put the onions and peppers in the pan. Cook, stirring often, until the vegetables are wilted, about 5 minutes.

3 Add the veal, tomatoes, and salt and pepper to taste. Reduce the heat to low. Cover and cook 1 hour, stirring occasionally, or until the veal is tender when pierced with a fork. Taste and adjust seasoning. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 111
Calories from Fat: 80

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