Braised Veal - cooking recipe

Ingredients

2 lb. boneless veal
4 Tbsp. olive oil
1 medium onion, chopped
1 small bell pepper, chopped
1 c. Italian plum tomatoes
1/2 lb. mushrooms (whole)
salt to taste
black pepper to taste
1/2 c. dry vermouth (white)
1 c. chicken stock
2 tsp. basil
1 tsp. oregano
1/4 c. flat parsley, minced
2 cloves garlic, minced

Preparation

Heat oil until nearly smoking.
Add meat (don't crowd) and brown quickly.
Remove and drain on paper towel.
Reduce heat.
Add onion, garlic and bell pepper.
Cook 2 minutes.
Add tomatoes, stock and vermouth.
Bring to a boil, reduce heat and simmer.
Add herbs and mushrooms.
Cover and cook for 1 hour.
Serve plain or with rice/pasta.
Serves 4 people.