Spaghetti with Savory Veal Steak
|Boneless veal steak||2 Pound (1/2 inch thick)|
|Unsifted all purpose flour||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned tomatoes||28 Ounce, undrained, cut in small pieces (3 1/2 cups , 1 can)|
|Spaghetti||8 Ounce, uncooked|
Cut veal into 1-inch strips.
Mix flour, 1/4 teaspoon salt and dash of pepper.
Coat veal with this mixture.
Melt shortening in large heavy skillet.
Add veal and brown well on all sides.
Add onion, tomatoes with liquid, basil, oregano, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Bring to boil; reduce heat and simmer, covered, about 1 hour or until veal is tender.
Cook spaghetti according to package directions; drain.
Arrange on platter and top with veal sauce.