Escalopes ‘Viscayennes’

• 1 Spanish onion, finely chopped
• 6 cloves garlic, finely chopped
• 2 tablespoons

Sauté finely-chopped onion and garlic in butter and oil until transparent. Add sliced green pepper, then the coarsely-chopped tomatoes and cook, stirring continuously, for a minute or two. Season to taste with sugar, salt and pepper, and simmer for 30 minutes.

Sauté veal escalopes in a little butter in a frying pan until cooked through. Arrange on a hot serving platter and keep warm. St