2 lbs. stewing veal
1 lg. onion, chopped
2 tbsp. Italian cheese, grated
1/2 tsp. oregano
4 green peppers, cut in pieces
16 oz. tomato sauce
Salt and pepper to taste
Cooked elbow macaroni

Put a little vegetable oil in large pot. Add veal, salt and pepper, onion, cheese and oregano. After veal has lost pink color, add 1/2 cup water to cover and steam. When meat is tender, add green pepper and tomato sauce. Cook until peppers are tender. Serve over elbow macaroni.