Veal Spaghetti Recipe
Summary
Ingredients
| 2 medium-size green peppers, cut into strips | ||
| Vegetable oil | 1 Tablespoon | |
| 1 pound veal cutlets or boneless steaks, cut into bite-size pieces Pepper | ||
| Whole tomatoes | 1 Can (10oz), undrained | |
| Mushrooms | 1/4 pound, sliced | |
| Dry red wine | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), crushed | |
| Cooked spaghetti | 2 Cup (16 tbs) | |
Directions
Saute green pepper in oil in a heavy skillet until tender; remove from skillet, and set aside.
Season veal with pepper; place in skillet.
Cook over medium heat until lightly browned on both sides.
Add green pepper and remaining ingredients except spaghetti.
Simmer, uncovered, 1 hour or until veal is tender.
Serve over hot cooked spaghetti.
Season veal with pepper; place in skillet.
Cook over medium heat until lightly browned on both sides.
Add green pepper and remaining ingredients except spaghetti.
Simmer, uncovered, 1 hour or until veal is tender.
Serve over hot cooked spaghetti.
Chef
