|Veal cubes||2 Pound|
|Peanut oil||1⁄4 Cup (4 tbs) (Planters)|
|Chopped onions||1 1⁄4 Cup (20 tbs)|
|Tomatoes||2 Medium (Peeled)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Cooked noodles||1 Cup (16 tbs)|
Dredge veal with paprika, set aside.
Heat Planters Peanut Oil in Dutch oven.
Add chopped onions and saute until lightly browned; remove onions using slotted spoon and set aside.
Brown dredged veal on all sides.
Return onions to Dutch oven.
Stir in tomatoes, tomato sauce and salt.
Simmer gently, uncovered, about 1 hour, or until veal is tender.