This is one of those recipes that has been passed down from my mother who originally got it from a wonderful lady named Tess Albert. Tess owned a restaurant near us for years and made some of the best Italian food on earth. Her pizza was something that after you ate it once no other pizza would do. Her veal and peppers was incredible and simple to make. This is not her original recipe but is based on that recipe.
1 pound stew veal
1/4 cup flour
1 green pepper
1 red pepper (not a hot pepper, but a ripe pepper)
1 yellow pepper
8 good sized tomatoes
1 teaspoon oregano
1 teaspoon basil
1 bay leaf
salt and pepper to taste
1 tablespoon sugar
1 teaspoon red pepper flakes (optional)
cooking oil
Dice tomatoes and place in a large pot on low heat.
Cut peppers in half length wise and remove the seed, slice into 12 inch wide strips.
In a sautee pan pour in enough oil to coat bottom heat on medium high heat, when oil is hot add pepper strips and sautee until peppers are slightly translucent.
Remove pepper and add them to the tomatoes.
Lightly coat veal with the flour and in same sautee pan add more oil if needed and sautee veal until it is lightly browned. Add veal to tomatoes and peppers.
Cook on low heat for about 2 hours, stirring occasionally, add other ingredients and taste. Cook for at least 1 more hour or until tomatoes are cooked into a sauce.
You can experiment with this recipe if you want, add more or less spices or add onions. I usually serve this on top of spaghetti but you can serve it on Italian bread or by itself.
