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PROVENCAL VEAL SAUTE

In an ovenproof casserole heat half of the oil and cook the onions, rosemary and sage over a low heat, stirring occasionally, about 10 minutes.  In a frying pan heat the remaining oil and brown the meat.  Add the browned meat to the onions.  In the oil the meat was cooked in, sautŽ the bell pepper strips for 5 minutes.  Add the pepper strips to the meat and onions.  Cook the tomato halves in the frying pan where the pepper strips were cooked.  Add the tomatoes, white wine, olives and bouquet garni to the veal and onions.  Season with salt and pepper.  Cover and simmer for 1 hour.  Serve with hot buttered pasta.
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3 lb veal shoulder, cut into 1-inch cubes
2 red or green bell peppers, cut into thin strips
6 tomatoes, halved and seeded
1 tsp fresh rosemary leaves
6 onions, chopped
1 tsp fresh sage, chopped
1/2 cup dry white wine
1 cup green olives, pitted
1/4 cup olive oil
1 bouquet garni
salt, pepper
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10
mn
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75
mn
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Provence
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Meat
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Bandol
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