Spezzatino di Vitello -- Veal Stew

• 1 lb. boneless Veal cut into 1 pieces
• 2 4-6 oz,cans sliced mushrooms, divided
• 4 tablespoons, Extra Virgin Olive Oil
• 1 largo onion, sliced in 1/4 inch slices
• 2 green bell peppers, cut into 1 inch
• pieces
• 2 cloves of garlic, minced
• 1-1/2 tablespoons, all purpose flour
• 1 tablespoon, sweet paprika
• 1 tsp, tomato paste
• 2 tablespoons, capers, drained

1. Pat veal dry, and season with salt and pep- per.
2. Heat a teaspoon of the olive oil in a heave large pot (4-5 quart) over medium heat until hot but not smoking.
3. Then brown veal, in batches, if needed.
4. As it browns, transfer it to a bowl and hold in reserve.
5. Add another teaspoon of oil to the pan, lower the heat to moderately low and add the onion, stirring frequently until soft- ened, but not browned.
6. Add garlic and cook stirring constantly, until the garlic is fragrant, about 1 minute.
7. Whisk in one can of the mushrooms, with liquid, scrap- ping up the brown bits from the bottom of the pan.
8. Add tomato paste and bring again to a simmer.
9. Add the veal and any juices that may have accumulated in the bowl.
10. Continue to simmer, until the veal is ten- der, about an hour to an hour and a half..
11. While the veal is simmering, core and stem the peppers and cut the flesh into 1 inch pieces.
12. In a separate skillet fry the pepper pieces until soft, but not brown.
13. Add the second can of mushrooms, with- out liquid, and cook until slightly browned.
14. Add to the veal mixture in the pot and cook an addition 10 minutes.
15. Serve over broad pasta, like a fettuccine.

mushrooms, olive oil, onion, green bell peppers, garlic, flour, paprika, tomato paste, capers

Taken from www.foodgeeks.com/recipes/22066 (may not work)