Tender Veal and Pepper Sauté in Rich Tomato Sauce

This veal and pepper sauté is a generous family dish with tender meat, sweet bell peppers, and a rich tomato sauce. It is colorful, comforting, and easy to serve with rice, pasta, or potatoes.

Ingredients

• 700 g veal shoulder or veal stew pieces
• 3 bell peppers, red and yellow, sliced
• 1 large onion, sliced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 300 g crushed tomatoes
• 250 ml chicken or veal stock
• 1 teaspoon sweet paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped parsley

How to Make Veal and Pepper Sauté

Brown the meat

Heat the olive oil in a wide pan. Add the veal pieces and brown them for 5 to 6 minutes, turning them so they color on all sides. Remove the meat and keep it aside.

Cook the vegetables

Add the onion and peppers to the same pan. Cook for 8 minutes, stirring often, until they begin to soften. Add the garlic, paprika, thyme, salt, and pepper.

Simmer until tender

Return the veal to the pan. Pour in the crushed tomatoes and stock. Cover and simmer gently for 45 to 60 minutes, until the veal is tender and the sauce has thickened.

Finish and serve

Sprinkle with parsley just before serving. If the sauce reduces too much, add 2 to 3 tablespoons of hot water during cooking.

Conclusion

The key is gentle simmering: it keeps the veal soft and allows the peppers to melt into the sauce. This dish also reheats very well the next day.