Preparation Instructions

Peel and thinly slice the onion. In a skillet, sauté the onion with olive oil for a few minutes. Add the veal meat cut into cubes. Sprinkle with the white wine and let evaporate. After 20-30 minutes, add the cleaned peppers cut into pieces. Clean the mushrooms with a moist kitchen towel and cut them in

quarters. Add the mushrooms, the peppers, the peeled, seeded and diced tomatoes, the chopped hot pepper and parsley along with the basil. Season with salt and continue cooking adding some water from time to time. Towards the end, add one or two tablespoons of flour to thicken the sauce.