Veal With Tomato Sauce
|Boneless veal cutlets||24 Ounce (6 Cutlets Of 4 Ounces Each)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Thinly sliced onion||1 Cup (16 tbs)|
|Sliced mushrooms||3 Ounce, drained|
|Tomato sauce||8 Ounce|
|Water||2⁄3 Cup (10.67 tbs)|
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.
Wrap, label and freeze.
1 hour before serving, remove Veal with Tomato Sauce from freezer and unwrap.
Heat uncovered in 375Â° oven until hot and bubbly, 50 to 55 minutes.
If desired, serve with hot cooked spaghetti.