1 tbsp. vegetable oil
1 tsp. hot paprika powder or chili powder with cumin
1 1/2 lbs. yellow onions (5 med. size), peeled & thinly sliced
1 lb. sweet red peppers (3 med. size), cored, seeded & cut into strips
2 tbsp. tomato paste
1/8 tsp. coarse (kosher) salt (opt.)
2 lbs. boneless veal shoulder, cut into 2" cubes
Cooked rice (opt.)

1. Combine oil and paprika in microwave safe 13"x9" oval dish. Microwave, uncovered, at 100% power for 1 minute. Stir in onions. Microwave, uncovered at 1005 power for 6 minutes or until partially tender.

2. Remove from oven. Stir onions. Mound peppers on top. Cover dish tightly with microwave safe plastic wrap. Microwave at 100% power for 7 1/2 to 8 minutes or until mostly tender.

3. Remove from oven. Carefully pierce plastic to release steam. Uncover. Stir well. Microwave, uncovered, at 100% power for 6 minutes or until very tender. Stir in tomato paste. Microwave, uncovered, for 5 minutes, stirring once.

4. Remove from oven. Mound vegetables in center of dish. Add salt, if you wish. Place veal around vegetables. Cover tightly with microwave safe plastic wrap. Microwave at 100% power 6 to 7 minutes until veal is just pink.

5. Remove from the oven. Carefully pierce plastic wrap to release steam. Uncover. Stir to combine veal and vegetables. Let stand for 5 minutes. Serve with rice, if you wish.