3 tbsp. extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.28 |
1 pound veal, cut into 3/4 inch cubes |
1/2 lb |
$9.99 per pound
|
$5.00 |
1 med. onion, sliced into 1/4 inch strips |
1/2 onion |
$0.79 per pound
|
$0.10 |
1 med. green bell pepper, sliced into 1/4 inch strips |
1/2 bell pepper |
$2.19 per pound
|
$0.29 |
1 med. red bell pepper, sliced into 1/4 inch strips |
1/2 bell pepper |
$3.29 per pound
|
$0.43 |
1 med. golden brown bell pepper, sliced into 1/4 inch strips |
1/2 bell pepper |
$3.29 per pound
|
$0.43 |
1 tbsp. balsamic vinegar |
1 1/2 teaspoons |
$6.59 per 17 fluid ounces
|
$0.10 |
1 teaspoon fresh rosemary, minced or possibly 1/2 teaspoon dry |
1/2 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.04 |
Total per Serving |
$6.66 |
Total Recipe |
$13.33 |