1 lb. veal cutlets
1 lg. onion
1 lg. green bell pepper
1 lg. red bell pepper
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. water
1/2 c. wine
Salt
Pepper
Flour

Cut veal cutlets into 1/2" strips. Salt, pepper and flour strips. Brown in skillet until brown. Remove when done. Add onion, cut in strips and bell peppers, cut into strips, to drippings. Cook 5 to 10 minutes. Return steak to skillet. Add water, soups and wine. Mix well. Simmer for one hour or until meat is tender. Serve over rice.