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Veal and Peppers Recipe

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This recipe for Veal and Peppers, by , is from The Spilfogel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bess Spilfogel
Added: Tuesday, July 7, 2009


2 lbs veal
1/2 c flour
1/4 tsp onion salt
1/4 tsp pepper
1 tsp salt
1/4 tsp garlic salt
1/2 tsp crumbled basil
4 tbsp oil
1 can (15 oz) tomato sauce
4 c water
1 1/2 c green peppers, cut into pieces
1/4 c oil

In a bag, combine flour, garlic salt, onion salt, pepper, and basil. Add cubed veal, a few pieces at a time, coating each piece well on all sides.
In a large skillet, heat 4 tablespoons of oil, add meat and brown on all sides. Remove meat from pan and set aside. Add tomato sauce and water to the pan drippings and set aside.
In second skillet, cook the green peppers in 1/4 cup oil, until soft. Add the meat, then mix in the sauce. Place over low heat, cover and simmer until meat is fork tender (about 1 hour). Serve over cooked noodles or rice.




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