Veal With Tomato Sauce Recipe
Ingredients
| Meat | ||
| 6 boneless veal cutlets (about 4 ounces each) | ||
| Salad oil | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), crushed | |
| Tomato Sauce | ||
| Onion | 1 Cup (16 tbs), thinly sliced | |
| 1 jar (3 ounces) sliced mushrooms, drained | ||
| Flour | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Tomato sauce | 1 Can (10oz) | |
| Water | 2/3 Cup (16 tbs) | |
Directions
Pound meat until 1/4 inch thick.
Heat oil and garlic in large skillet over medium high heat.
Brown meat quickly in oil, about 5 minutes.
Remove meat from skillet; set aside.
Reduce heat to medium.
Cook and stir onion and mushroom in skillet until onion is tender.
Stir in flour, salt and pepper; pour tomato sauce and water on onion mixture.
Heat, stirring constantly, until mixture boils.
Boil and stir 1 minute.
Return meat to skillet.
Cover tightly; simmer until done, about 30 minutes.
(Can be served immediately.) Arrange meat and sauce in un greased baking dish, 11 1/2 7x 1/2 1 1/2 inches, or foil container.
Cool quickly.
Wrap, label and freeze.
1 hour before serving, remove Veal with Tomato Sauce from freezer and unwrap.
Heat uncovered in 375° oven until hot and bubbly, 50 to 55 minutes.
If desired, serve with hot cooked spaghetti.
Heat oil and garlic in large skillet over medium high heat.
Brown meat quickly in oil, about 5 minutes.
Remove meat from skillet; set aside.
Reduce heat to medium.
Cook and stir onion and mushroom in skillet until onion is tender.
Stir in flour, salt and pepper; pour tomato sauce and water on onion mixture.
Heat, stirring constantly, until mixture boils.
Boil and stir 1 minute.
Return meat to skillet.
Cover tightly; simmer until done, about 30 minutes.
(Can be served immediately.) Arrange meat and sauce in un greased baking dish, 11 1/2 7x 1/2 1 1/2 inches, or foil container.
Cool quickly.
Wrap, label and freeze.
1 hour before serving, remove Veal with Tomato Sauce from freezer and unwrap.
Heat uncovered in 375° oven until hot and bubbly, 50 to 55 minutes.
If desired, serve with hot cooked spaghetti.
Chef
