- 1-2 tbsp gluten free flour (I used quinoa flour)
- 1/4 cup beef broth ( Can use more to marinate veal before cooking)
- 1 tbsp gf bbq sauce (I use Jack Daniels or Sweet Baby Rays)
- Heat olive oil in pan & add onions. Cook until fragrant & lightly browned. At same time, place chopped potatoes in boiling water until just soft. Next, add veal & cook until no longer pink. Add peppers, drained potatoes & cook for 1-2 minutes. Add flour, broth and bbq sauce (more liquid will make thinner consistency so add a little at a time). Reduce heat & cover. Cook until veal is less tough but peppers are still a bright red.