V. I. P. Meal

• 4 to 5 veal cutlets (4 oz. each) or 1 lb. fondue beef chunks
• 1/4 tsp. olive oil or salad oil
• 2 cloves garlic, crushed
• 1 c. sliced onions
• 1 1/2 c. sliced green pepper
• 2 c. sliced fresh mushrooms
• 2 Tbsp. flour
• 1/4 tsp. pepper
• 1 tsp. salt
• a shake of oregano
• a shake of basil
• 2/3 c. red wine
• 1 (8 oz.) can tomato sauce

1. In a big skillet, heat oil and garlic over medium-high heat. Brown meat quickly, about 5 minutes.
2. Take meat out of skillet. Turn heat down to medium.
3. Cook onions, green pepper and mushrooms until tender.
4. Stir in flour, wine, tomato sauce and spices.
5. Heat to boil; keep stirring.
6. Boil and stir for a minute.
7. Reduce heat. Put meat back in.
8. Cover and simmer for 30 minutes.
9. Serve over rice with green salad, bread and wine.

veal cutlets, olive oil, garlic, onions, green pepper, mushrooms, flour, pepper, salt, oregano, basil, red wine, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=949425 (may not work)