Veal Campagnola

• 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*

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

veal, tomatoes, mushrooms, onion, green bell pepper, hearts, black olives, marsala wine, oregano, garlic, salt, pepperoncini, beef broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799735 (may not work)