3 tbsp. olive oil
1 lb. veal, cut into 3/4 inch cubes
1 med. onion, sliced into 1/4 inch strips
1 med. green bell pepper, sliced into 1/4 inch strips
1 med. red bell pepper, sliced into 1/4 inch strips
1 med. golden bell pepper, sliced into 1/4 inch strips
1 tbsp. balsamic vinegar
1 tsp. fresh rosemary, chopped or 1/2 tsp. dried
Salt & pepper to taste

In a large skillet, place olive oil and heat over high heat. Add veal and sear on each side until brown and crispy, about 2 to 3 minutes per side. Remove to a platter and cover to keep warm. Reduce heat to medium and scrape bottom of pan to loosen the flavorful drippings. Add onions and saute 4 minutes, reducing heat if onions begin to burn. Add pepper and saute 6 minutes more, or until peppers are cooked but not limp. Return veal to skillet with vegetables, add rosemary and balsamic vinegar. Toss to mix, salt and pepper to taste. Place the veal on individual servings of warm, seasoned pasta or served family-style on large platter. Serves four.