Don't get upset. I entitled this dish "with truffles" just to get your attention. At as much as $1000/pound, white truffles from Italy are definitely unfrugal. Now, if you are in a position to get your hands on some truffles that fell off the back of a truck, by all means use them. If not, I've a couple suggestions for using substitutes that work reasonably well, although admittedly not the real thing.
This dish comes from the Piedmont region of Italy from whence white truffles derive. It is essentially a veal stew flavored with onions, peppers, and tomatoes. Traditionally, shavings of white truffles are added at the last minute, but you can approximate the taste by drizzling some truffle oil over the dish or using black truffles. The latter are now grown in the US, especially the Pacific Northwest, and are much cheaper than imported truffles although still not dirt cheap (that's a pun). You can also use reconstituted dried porcini mushrooms or sliced morels. Not the same as truffles, but pretty good nonetheless.
I recommend serving this dish over linguine, pappardella or fettucini. I also recommend that you use imported Italian tomatoes that bear the designation D.O.P. on the can. They are sweeter and more flavorful than other canned tomatoes.
2 Tbs EVOO
2 Lbs Veal, preferably from the shoulder, cut into 1.5" cubes
1/2 Cup Flour for dredging
1/2 Red bell pepper, chopped
1/2 Green bell pepper, chopped
1 Medium onion, chopped
2 Cloves Garlic, pressed or minced
1 Cup White wine
1/2 Cup Chicken stock
1 14-oz can of tomatoes with juice
1/2 Tsp Dried tarragon
1/2 Tsp Dried thyme
1/2 Lb Crimini of button mushrooms, sliced
1 Bay leaf
Salt and peppeer to taste
2 Tbs Chopped parsley for garnish
Heat half the EVOO in a Dutch oven. Dredge the veal in flour and sauté until browned, in batches if needed. Reserve the veal.
Sauté the peppers, onion and garlic in the remaining EVOO until tender. Add the wine and chicken stock and cook 10 minutes until the liquid is reduced by half. Add the veal and the tomatoes with their juice. Add the herbs and seasonings and stir in. Cover and cook for 45 minutes. Add the mushrooms and cook another 15 minutes.
Plate the veal and sprinkle with chopped parsley, drizzle with truffle oil or scatter chopped reconstituted porcini over all.