2 lb. veal for stew
5 red peppers
1 onion
1/2 tsp. salt
Dash of hot pepper
1 clove garlic
1 Del Monte sauce
Dash parsley

Brown veal in Dutch oven. Add peppers, garlic, salt, pepper, parsley, and onion; add 1 can sauce and 1 can of water. Let cook for 1 1/2 hours on simmer with cover.