Veal Spaghetti Recipe
Ingredients
| Green peppers - 2 medium-size, cut into strips | ||
| Vegetable oil | 1 Tablespoon | |
| Veal cutlets or boneless steaks - 1 pound, cut into bite-size pieces | ||
| Pepper | 1 To taste | |
| Low-sodium whole tomatoes - 1 can (14 1/2-ounce), drained | ||
| Mushrooms | 1/4 pound, sliced | |
| Dry red wine | 1/4 Cup (16 tbs) | |
| Garlic - 1 small clove, crushed | ||
| Cooked spaghetti | 2 Cup (16 tbs) | |
Directions
MAKING
1) Take a heavy skillet and heat oil in it. Saute green pepper in it and cook until tender. Remove from skillet and set aside.
2) Season the veal with pepper and place in skillet.
3) Cook the veal over medium heat until light brown on both sides.
4) Add green pepper along with all remaining ingredients except spaghetti.
5) Simmer, uncovered, for about 1 hour or until veal becomes tender.
SERVING
6) Serve over hot spaghetti and enjoy!
1) Take a heavy skillet and heat oil in it. Saute green pepper in it and cook until tender. Remove from skillet and set aside.
2) Season the veal with pepper and place in skillet.
3) Cook the veal over medium heat until light brown on both sides.
4) Add green pepper along with all remaining ingredients except spaghetti.
5) Simmer, uncovered, for about 1 hour or until veal becomes tender.
SERVING
6) Serve over hot spaghetti and enjoy!
Chef
