Roast the peppers in the oven, with salt and oil at 200 degrees for about 30 minutes.
Cut the potatoes into thin slices and sauté in the skillet. Add the shallots and sweet onion (chopped).
Season the veal cubes with salt and pepper. Saute in the skillet. Add the shallots and sweet onions (chopped). Brown the meat.
Remove meat from pan, let the inion and shallots and add white wine, mustard seeds, a little lemon juice and reduce. Add the cream, a little mustard and curry and, again, let reduce. Add a little salt, meat (which was previously golden), red peppers (chopped) and chives.
Peal and slice the potatoes and serve the meat with sauce and top with some more chives.