Cut veal fillet into small chunks and fry in butter. Add onion, cut into circles, ground red pepper and bouillon. Add salt, pepper and stew until water evaporates. Add tomatoes, cut into chunks, garlic, vinegar and butter. Continue stewing until the meat softens.

Cut each pod of sweet pepper along into two parts, rub with salt and take seeds out. Bake and peel them, sprinkle with chopped parsley and stew for 8-10 minutes together with the veal.

Serve with chopped parsley and dill greens