|Boneless lean veal||3⁄4 Pound, cut into 3/4-inch cubes|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||2 Tablespoon|
|Tomatoes||4 Medium, peeled, seeded, and chopped|
|Water||1⁄4 Cup (4 tbs)|
|Instant chicken bouillon granules||1 Teaspoon|
|Bottled hot pepper sauce||1 Dash|
|Green pepper||1 Large, cut into thin strips|
|Cooked quick cooking rice||1 1⁄3 Cup (21.33 tbs) (Hot)|
In Dutch oven cook veal, onion, and garlic in hot oil till meat is browned and onion is tender.
Drain off fat.
Add tomatoes, water, paprika, bouillon granules, hot pepper sauce, and 3/4 teaspoon salt.
Cover and simmer for 30 minutes or till meat is tender, stirring occasionally.
Add green pepper.
Cover; simmer for 5 to 10 minutes more or till green pepper is tender.