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Veal and Spaghetti | |
| 387 | Veal |
| Yield/Servings: 6 to 8 servings | |
| Ingredients: | |
| 1 lb. Veal cutlet Salt and pepper Onion juice Flour 1 tsp. Worcestershire sauce | 2 tbs. butter 1/4 cup water 1 package spaghetti 1 can tomato soup |
| Instructions: | |
| Cut veal into very small pieces; season with salt, pepper and onion juice; and roll in flour. Place in dutch oven over medium heat and add butter. When butter is brown, add the meat and brown it well on all sides. Sprinkle with Worcestershire sauce, add water and cover. Reduce heat to low and cook 30 minutes. Then remove the cover and add the cooked spaghetti and tomato soup. Cover and allow the entire contents to heat thoroughly - - about 30 minutes. Serve in a hot serving dish with parsley sprigs. | |
| Submitted by: Creative Cooking USA | |
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