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Recipe for :

Veal and Peppers

This 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).

"This 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 eaten".


2 Tablespoons butter
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

  • Heat 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.
  • Cut tomatoes in half, squeeze out seeds and juice and discard. Chop tomatoes and add with basil to meat. Cover and simmer 20 minutes.
  • Cut 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.
  • Serve as is, or over cooked rice or noodles.

Serves 4

Shirley Cline