VEAL AND PEPPERS
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
Ingredients
• 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
Directions
1. Dredge veal in flour.
2. Heat 1 1/2 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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