Veal roast with peppers

1. Wash and dry peppers. Remove the seeds and cut into strips. Peel and chop the garlic.

2. Heat olive oil in a pot and cook the veal evenly. Salt and pepper, then add the peppers, garlic and bay leaves. Continue cooking for another 10 minutes over medium heat. Then pour a glass of water and let simmer for 20 minutes, covered, over low heat.

3. Set the roast veal in a dish, keep warm, covered with a sheet of aluminum foil before carving.

4. Pour the vinegar over peppers and cook for 10 minutes, stirring. Adjust the seasoning. Serve sliced roast veal with cooking juice and peppers.

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