- Cut veal into bit size pieces ( approximately 1-11/2 inches or 2 cm. ).

- Put a stove burner on medium heat.

- Place just enough butter in a medium pan to create a thin coating.  Consider starting with 1/4 stick and add  more as necessary .  As you cook the pieces, they take some butter away. 

- Place flour in medium size bowl .

- Flour veal pieces by circulating a few at a time in the flour bowl.  Cover all veal sides with a light flour coating.  Too much will just come off in the pan . 

- Brown the veal pieces in the pan a few at a time. Remove the browned pieces to drain, then do a few more.  Do NOT cook the meat more than medium as they will cook more later.  If you cut a piece,  there should be some pink meat in the center.

- Cut 3 - 5 onions in slivers.  Place sliced onions in the butter that remains after the veal is cooked. Add more butter or margarine as necessary.  Cook onions until "glassy."  Then set aside to drain.

- If you want a pepper garnish, remove the pepper seeds and stem.  Cut the pepper into small pieces of approximately 1/4 inch ( 1/2 cm ).  Then cook them in the remaining butter in the pan until JUST turning soft ( approximately 2 minutes ).  As with the onions, put them aside to drain separately from the onions.

- If you want a rich sauce leave the remains and butter in the pan.  If you want a low calories and low fat meal, use a new clean pan.  Either way pour juice in to half way up the pan and increase the heat to high.  Reduce the juice.  Add more juice until you use the whole amount allotted. You should get a thick sauce of 1/8 volume. 

- Cook the noodles or rice as directed. Do not over cook as you will cook more later.  Undercooking, can be forgiven.  Drain thoroughly.

Add the onions back to the pan with the sauce on medium to high heat.  

Add wine if desired.  Allow sauce to reduce some more to thickness desired.

You may optionally make the sauce more opaque with a few drops of milk.

Add the rice to the pan mix.  The amount depends on your preference. 

Add the veal back once the sauce is almost just the right thickness.  You do not want to boil the veal so use medium low heat.

Place the meal on the plate and use the peppers as a center garnish on the main course.    You may wish to make the creation resemble a hyperspace jumpgate with the peppers at the center of the swirl.

Notes:

To lower calories and fat, drain the meat, onions, and peppers and use unsaturated oil or margarine instead of butter.  Unsaturated oil works well for the onions and butter.  A new pan for the final mix completes the savings.

The final dish is sweet just from the reduced juice sauce.

The alcohol in the wine should evaporate off unless you bought fortified wine like "Night Train" from a wino.

For a touch of savory exoticness add a touch of curry to the final mix.