Veal Simmered with Tomatoes and Red Peppers

🛒Ingredients

• 3 tbsp Butter

• 2 pounds boneless Veal Shoulder, cut into 1 1/2-inch pieces

• 1 Onion, chopped

• 1 tbsp all-purpose Flour

• 3/4 cup Dry White Wine

• 2 Garlic cloves, crushed

• 1 1/2 pounds Tomatoes, peeled, seeded, and coarsely chopped

• 1/2-pound Red Bell Peppers, coarsely chopped

• Salt and Pepper

🍴Serves: 4

⏰Prep Time: 15 min

⏱️Cook Time: 90 min

🥣Instructions

1. In a flameproof casserole, melt the Butter over medium heat. Add the meat and lightly brown on all sides. Stir in the Onion and Flour. Add the Wine, 3/4 cup of Water, the Garlic, Tomatoes, and Bell Peppers. Season with Salt and Pepper. Reduce the heat to low, cover, and cook, turning the meat occasionally, for 1 hour and 30 minutes.

2. Transfer to a warmed serving dish and serve.

💡Tips

• Serve with boiled potatoes or rice. You might stir some stewed Tomatoes and Bell Peppers into the Rice when they are in season.

• To boost the dish’s southern flavor, add a few Green or Black Olives.

• The Wine is not critical here and can be replaced with the same quantity of Water.

• I like to add a little Tomato Paste to amplify the flavor of the fresh Tomato and soften any acidity. A tablespoon will do it.