VEAL AND PEPPERS

1 1/2 pounds boneless lean veal, cut into bit-size pieces
3 tablespoons olive oil
1 green bell pepper, cut into 8 strips
1 red bell pepper, cut into 8 strips
1 cup sliced fresh mushrooms, about 8 ounces
2 cans (8 ounces each) tomato sauce
pinch ground cayenne pepper
salt and pepper

Heat oil in skillet over medium heat and brown veal on all sides.

Add red and green bell pepper and mushrooms, cover, and reduce heat. Cook for about 10 minutes, stirring occasionally.

Add tomato sauce and cayenne pepper. Simmer, covered, for 30 to 45 minutes longer, or until tender. Season with salt and pepper to taste.

Servings: 4