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1/3 c. olive oil or salad oil
2 garlic cloves, sliced
2 medium onions, sliced
6 green peppers, sliced
2 Tbsp. red wine vinegar
1 tsp. basil (fresh or dried)
1/2 tsp. oregano
salt and pepper to your taste
1 1/2 lb. veal (veal cutlet
Italian or veal for stew)
1/3 c. all-purpose flour
1 qt. tomatoes (fresh or
canned), crushed

In 5 quart pot, over medium heat, add oil. Cook garlic
until brown. Discard. Add onions and peppers; stir. Add
vinegar, basil, oregano, salt and pepper. Lower heat. Cover
and cook for 10 minutes. Remove vegetables from pan but keep
them warm. On wax paper, flour pieces of veal. In the same
pot cook and brown each and all veal pieces. Add more oil, if
necessary. When veal is browned, add peppers and tomatoes.
Cook all together until all flavors blend, about 15 or 20
minutes or until veal and peppers are cooked to your prefer-
ence. Serve while hot.

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