1 pound veal cutlets
2 large Spanish onions
2 large red peppers
salt & pepper
1 tablespoon diced garlic


Peel the onions, remove root and then slice the onion in half against the grain.
Set flat side down and then slice lengthwise into ¼ inch julienne.
Clean, deseed and julienne (½ inch thick slices are fine) the red peppers.
Cut veal into small pieces.
Heat sauté pan and add 2 tablespoons of oil add onions and allow them to cook for 2 minutes until they are well coated with oil and starting to break down.
Add the red peppers and stir them into the onions to mix well.
Add a pinch of salt and pepper, stir.
Reduce the heat to medium and add the veal allowing to cook slowly for 15 minutes.
Add a little diced garlic and cook for 5 more minutes or until meat is finished.