1 1/2 lbs. veal rump (cut into 1 1/2-inch cubes)
2/3 c. dry sautern
5 tbsp. olive oil
3 oz. butter
1 lg. onion
4 lg. firm green peppers
1 (#2) can tomatoes
Salt, pepper, oregano and sugar to taste

Cut veal in 1 1/2-inch cubes. Clean, stem and seed peppers and cut into 1-inch strips. Melt butter in skillet and brown veal for about 10 minutes. Add salt, pepper, tomatoes, oregano and sugar to taste. Simmer about 30 minutes over low heat.

Saute peppers separately in hot oil until tender, about 15 minutes. Stir to prevent burning. When done, mix with veal. Add sautern and simmer for about 10 minutes over low heat. Serve very hot. Serves 4-6.