Indian Veal And Peppers


– 1 1/2 pounds boneless lean veal
– 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
– pinch ground cayenne pepper
– 2 cans (8 ounces each) tomato sauce
– salt and pepper


– Cut veal into bit-size pieces.
– 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 cayenne pepper and tomato sauce.
– Simmer, covered, for 30 to 45 minutes longer or until tender.
– Season with salt and pepper to taste.

Hyderabadi Biryani House
HydBiryani House Charlotte NC, Biryani House Charlotte, Biryani House menu, Biryani House hours, Indian restaurant Charlotte, Indian cafe Charlotte, Indian food Charlotte, Indian diner Charlotte, Indian bistro Charlotte