is one of the recipes that has been provided by
Shirley Cline from San Fransisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
recipe comes from my friend Bill. He always sends
me recipes he has tried or made. I have not made
this yet so I cannot critique it. Bill says a
small, family-owned Italian restaurant in Woodstock
used to serve the best Veal and Peppers he's ever
1 Tablespoon vegetable oil
1 1/2 Pounds veal, cut in 1-inch pieces
1 Teaspoon salt
1/8 Teaspoon pepper
1 medium onion, sliced
4 large, ripe tomatoes
1 Tablespoon dried basil leaves
2 large red peppers
2 large green peppers
3 Tablespoons olive oil
butter and 1 Tablespoon vegetable oil in large
skillet. Add meat and brown. Stir in salt, pepper
and onion. Cook 5 minutes until onion softens.
tomatoes in half, squeeze out seeds and juice
and discard. Chop tomatoes and add with basil
to meat. Cover and simmer 20 minutes.
out stems, remove seeds and white fiber from
peppers, wash and dry. Cut in eighths, lengthwise.
Fry in 3 Tablespoons olive oil for 10 minutes
until soft. Add to meat, cover and simmer 30
minutes until meat is tender.
as is, or over cooked rice or noodles.