Veal And Peppers Basilicata Style
|Boneless veal leg/Boneless veal rump / shoulder roast||1 1⁄2 Pound, cut in 1 inch pieces|
|Onion||1 Medium, sliced|
|Ripe tomatoes||4 Large|
|Chopped basil leaves/1 teaspoon dried sweet basil||1 Tablespoon|
|Firm green peppers/Red peppers||4 Large|
|Olive oil||3 Tablespoon|
Heat butter and lard in skillet over medium heat.
Add meat and brown on all sides.
Stir in salt, pepper, and onion; cook 5 minutes.
Cut tomatoes in half, squeeze out seeds, chop pulp, and add with basil to meat.
Cover and simmer 20 minutes.
Cut out stems, remove seeds, and clean peppers.
Cut in quarters, lengthwise.
Fry peppers in hot olive oil about 10 minutes, or until softened.
Add to meat, cover, and simmer 30 minutes, or until meat is tender.