1 lb. veal stew meat
1 sm. onion, sliced (large slices)
1 sm. green or red pepper, cut up
1 sm. can peeled tomatoes, with juice
1/4 c. water, white wine or dry vermouth (I use vermouth)
Seasonings: salt, pepper, oregano, garlic clove or garlic powder, a little sugar
May use mixed herbs without salt
Mushrooms are good

Saute veal in oil or butter until brown; add onions and peppers and saute a little longer. Add mushrooms cut in pieces. Add canned tomatoes, seasonings, and wine (or water) and cook covered or uncovered (depending on desired consistency) on low for about 1 1/2 hours. Serves 4.