Veal With Peppers

Preparation:

Preparation: Put the mushrooms to soften in warm water. In a saucepan, heat a few tablespoons of oil and brown the meat over high heat. Salt and pepper. Add the white wine and let it evaporate, still over high heat, then reduce the heat and cook covered for about 20 minutes. Meanwhile, drain the mushrooms, squeeze them and dry them well, then add them to the meat, continuing to cook over a moderate heat. Chop the garlic, basil, bay leaf and lemon zest together and keep the aromatic mixture aside. After cooking the stew for another 25 minutes, add the peppers and mix well. Add the aromatic mince, cook for another minute and serve piping hot with a side dish with a neutral flavor such as mashed potatoes.