|Stewing veal||1 1⁄2 Pound|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onion||1 , chopped|
|White wine||1⁄2 Cup (8 tbs)|
|Ripe tomatoes||2 Large, skinned and chopped|
|Capsicums||1 Large (Red Or 2 Small Ones)|
|Freshly ground black pepper||To Taste|
|Chopped parsley||To Taste|
Trim and cut veal into neat 1-inch pieces.
Heat butter or margarine in a heavy saucepan and brown veal.
Add onions and cook until soft, stirring constantly.
Pour in wine, cover and simmer 5 minutes.
Add tomatoes, capsicum cut in small strips and season to taste with salt and pepper and add sugar.
Cover tightly and simmer for 1 1/2 hours or until veal is tender.
Serve hot sprinkled with chopped parsley.