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Veal With Tomato Sauce

Plan.Ahead.Meals's picture
Ingredients
  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
  Flour 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Tomato sauce 8 Ounce
  Water 2⁄3 Cup (10.67 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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish

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