1

Melt butter in a large sauté pan on medium-high heat. When hot, put in the veal and lightly brown it all over. Add the onion and garlic and fry, stirring occasionally, until almost golden. Add the green peppers and cook for 5 minutes. Sprinkle in the flour and cook another couple of minutes. Pour in the white wine and tomatoes. Add the thyme, parsley, and lemon juice. Season well with salt and freshly ground black pepper. Bring to a low boil, reduce the heat, partially cover, and simmer till tender, about 45 minutes.

2

If the sauce needs thickening, raise the heat and boil, uncovered, for a few minutes to reduce the liquid.