Simmered and buttered veal with piperrada (green and red pepper stew)

• Clean and cut the onion, the carrot and the leek.

For this recipe the following elaborations are needed:

• Basic red and green pepper stew
• Tomato sauce
• Vegetable stock

For the meat:

• Cook the meat the previous day seasoned in the vegetables stock.  Cook the meat until tender, and let cool. Cool the reaming stock and keep it to use it later on.
• Cut into fillets of 3-4 mm.
• Coat the fillets in batter and fry until the egg sets. Place on absorbent paper.
• Add the tomato sauce and part of the remaining stock over the green and red pepper stew, taking into account that it must be thickened (20 g/l of roux) or corn starch and leave to boil for some minutes.
• Add some tomato sauce to the dish and place the meat on top and cover with the peppers.
• Heat the mixture on the hob or oven and plate up.