|Green peppers||2 Medium|
|Vegetable oil||1 Tablespoon|
|Veal cutlets/Boneless steaks||1 Pound|
|Canned low sodium whole tomatoes||14 1⁄2 Ounce|
|Fresh mushrooms||1⁄4 Pound|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Hot cooked spaghetti||2 Cup (32 tbs)|
Saute green pepper in oil in a heavy skillet until tender; remove from skillet, and set aside.
Season veal with pepper; place in skillet.
Cook over medium heat until lightly browned on both sides.
Add green pepper and remaining ingredients except spaghetti.
Simmer, uncovered, 1 hour or until veal is tender.
Serve over hot cooked spaghetti.