Sliced Veal with Espelette Peppers - Fiery Foods & Barbecue Central

Ingredients

• 1/4 cup olive oil
• 1 onion, sliced
• 1 clove garlic, chopped
• 4 green bell peppers, seeds and stems removed, finely chopped
• 2 red bell peppers, seeds and stems removed, finely chopped
• 1 ½ pounds veal, thinly sliced and then cut into 1-inch pieces
• 1/4 to ½ cup Espelette Puree
• 2 teaspoons freshly chopped thyme
• 2 bay leaves
• 1 cup beef bouillon
• Salt and pepper to taste