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Veal and Spaghetti

ID: 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

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Veal and Spaghetti
ID: 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 © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.