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Spaghetti with Savory Veal Steak Recipe
|Boneless veal steak||2 Pound (1/2 inch thick)|
|Unsifted all purpose flour||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned tomatoes||28 Ounce, undrained, cut in small pieces (3 1/2 cups , 1 can)|
|Spaghetti||8 Ounce, uncooked|
Calories 726 Calories from Fat 261
% Daily Value*
Total Fat 29 g45%
Saturated Fat 9.5 g47.5%
Trans Fat 1.3 g
Cholesterol 210.5 mg
Sodium 633.3 mg26.4%
Total Carbohydrates 52 g17.4%
Dietary Fiber 3.7 g14.8%
Sugars 0.7 g
Protein 65 g130.3%
Vitamin A 23.4% Vitamin C 26.9%
Calcium 8.6% Iron 23.8%
*Based on a 2000 Calorie diet
Mix flour, 1/4 teaspoon salt and dash of pepper.
Coat veal with this mixture.
Melt shortening in large heavy skillet.
Add veal and brown well on all sides.
Add onion, tomatoes with liquid, basil, oregano, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Bring to boil; reduce heat and simmer, covered, about 1 hour or until veal is tender.
Cook spaghetti according to package directions; drain.
Arrange on platter and top with veal sauce.