Veal and Potatoes Posted by artsycook at Source: Recipe by Angelo Vento 1 pound boneless veal for stew or     sliced veal kidneys 3 tablespoons oil 3 medium potatoes, diced 2 large onions, sliced 1 green pepper, sliced 2 chicken bouillon cubes 1 teaspoon parsley 1/4 teaspoon garlic powder 1/4 teaspoon Italian seasoning In a large skillet, sauté all ingredients together on low heat, stirring constantly until veal is no longer red. Cover and simmer for 5 minutes. Stir in 5 ounces water, a dash of paprika and let simmer, covered, until meat becomes soft and tender, adding more water if needed. Season to taste.