Veal Campagnola - cooking recipe

Ingredients

4 to 6 veal rib chops*
1 (28oz.) can plum tomatoes
1 (10oz.) pkg. fresh sliced mushrooms
1 large onion (chopped)
1 green bell pepper (seeded and sliced)
1 (10oz.) can artichoke hearts (drained)
1 (6oz.) can pitted black olives (drained)
3/4 c. Marsala wine*
1 Tbsp. each oregano & basil
2 cloves garlic (chopped)
Salt and Pepper to taste
3 to 4 pepperoncini
1 can beef broth*

Preparation

Brown chops in olive oil.
Remove and add onion, mushrooms, green bell pepper;
saute then add spices.
Add chops back to pan. Add wine and boil for 2 minutes.
Add tomatoes, artichokes, olives, beef broth and simmer for 45 minutes.
Tomatoes should be crushed before adding by squeezing through your hand.