Approximately 1 to 2 lbs. stewing veal
4 to 6 green peppers, cut in chunks
4 lg. onions, quartered, then halved
1 box mushrooms, sliced lg.
3 to 6 cloves garlic, minced
Oil for sauteing
4 c. water

Marsala optional, 28 ounce can crushed tomatoes instead.

In your largest saucepan, put enough oil just to cover the bottom. Saute garlic. In a large bag, dump the veal pieces and throw in about 1 cup flour to coat the meat well (shake away). Next, put veal into pan with garlic and saute until richly browned. Add either 4 cups water or water with wine mixed, not to exceed 4 cups total liquid. You can also substitute a can of crushed tomatoes. Simmer for 1 hour. Then add all the vegetables for the last half hour of cooking to prevent mushiness. Transfer to crock pot for buffet.