Recipe provided by Ruth Schwartz of the Marion Rappeport Chapter.
Veal and Peppers
|2||lbs. Veal (cubed)|
|1||lg Onion (chopped)|
|2||Green Peppers (sliced)|
|1||can of Mushrooms|
|1||can of Tomato Sauce|
Saute Onion and Pepper in oil in skillet until soft.
Brown Veal and add to sauted vegetables.
Add Tomato Sauce and Mushrooms. Cook over low flame for 1 hour.
Mix veal and Peppers with cooked Rice and serve.
Prep Time: About and hour and 15 minutes.