1/2 c. olive oil
1 lg. onion, cut into sm. pieces
2 lb. veal cutlets, cut into 1 1/2 x 1/2 inch strips
4 oz. sweet vermouth
1 1/2 lb. green or red pepper, cut into 1 1/2 x 2 inch pieces
1/4 tsp. black pepper
Salt to taste
3 oz. water

Use 12 inch skillet. Place in olive oil and onions. Cook onions on medium heat for 10 minutes. Add veal with 2 ounces of vermouth. Cook 7-8 minutes, uncovered. Add 2 ounces vermouth, increase heat to medium-high, stirring often, cook 7-8 minutes. Then lower heat to medium and add peppers, salt, black pepper and 3 ounces water. Cover and cook 15 minutes. Remove and serve. Makes 4-6 servings.

NOTE: Total cooking time is 40-45 minutes.