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Spaghetti With Savory Veal Steak

21st.Century.Chef's picture
Ingredients
  Boneless veal steak 2 Pound (1/2 inch thick)
  Unsifted all purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  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)
  Basil 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Spaghetti 8 Ounce, uncooked
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Veal
Servings: 
5

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