1 lb. boneless lean veal
1 tbsp. butter
1 (10 1/2 oz.) can tomato puree
1 c. chicken broth
1 clove garlic, minced
1/2 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
2 med. green peppers, cut into strips
1 med. onion, sliced
2 c. hot, cooked rice

Cut veal into 1" cubes; trim fat. Brown veal in butter. Stir in next 5 ingredients, 3/4 teaspoon salt and 1/8 teaspoon pepper. Simmer, covered, 25 minutes. Add green pepper and onion; cook, covered, 20 minutes. Serve with rice. Makes 4 servings.