2 lb. veal chunks
Oil for sauteing
2 cloves garlic, crushed
1 tsp. dried rosemary leaves
4 bell peppers, sliced
Salt and pepper to taste
1 tsp. chopped fresh basil or 1/2 tsp. dried
1/2 lb. steamed mushrooms
1/2 c. tomato sauce (homemade if possible)

Saute veal in a small amount of olive oil. Season with garlic and rosemary when browned. Add bell peppers, salt, pepper, basil and mushrooms. Add tomato sauce and just enough water to cover meat. Simmer for 1 to 1 1/2 hours until veal is tender. Serve with rice or as a sandwich on Italian roll.