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Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

Serve this flavorful dish over rice, mashed potatoes or egg noodles to absorb all the gravy.
Yield: 4 Servings


• 2 pounds veal, cubed
• Flour for dredging, seasoned with salt, pepper, garlic powder and paprika
• 3 tablespoons olive oil, divided
• 4 green peppers, thinly sliced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 6 large green olives, chopped
• 1 tablespoon capers
• 1 tablespoon red wine vinegar
• 1/4 cup water


1. Dredge veal in flour.

2. Heat 1½ tablespoons oil in large skillet, add peppers, onions and garlic and saute until soft. Transfer to bowl, add olives and capers and cover.

3. Heat remaining oil in skillet and brown veal on all sides. Add vinegar and water and scrape loose browned bits. Add pepper mixture and simmer covered until veal is tender. Add more water if needed.

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