Recipe for cooking veal and potatoes

Recipes from Italy :: Italian Main Dish Meats

Source: Recipe by Angelo Vento

2 1/2 lbs. veal steak, 1/4 to 1/2 in. thick
1/2 c. flour
Salt and pepper
Paprika
Canola oil
1 can sliced mushrooms
1 bouillon cube
1 (8 ounce) can tomato paste, Italian seasoned
1 c. green peppers, chopped
1/2 c. chopped onion (optional)
8 oz. spinach noodles

Pound meat to tenderize and cut into serving size pieces. Combine the flour with salt, pepper and paprika to taste. Dredge meat in flour mixture to coat.

Heat 2 Tbsp. canola oil at a time in a large skillet and brown meat slices until golden brown.

Drain mushrooms and add enough water to the liquid to equal 1 c.. Put liquid into a small saucepan and let it come to a boil (or in a glass measure in the microwave). Add bouillon cube to liquid to dissolve.

Preheat oven to 350 degrees fahrenheit.

Put meat in a large baking dish and pour boiling liquid over meat. Bake in preheated oven for 1/2 an hour. Combine tomato sauce, mushrooms, green peppers and onion (if using) and pour over meat. Return to oven and bake an additional 15 mins.

Cook spinach noodles as directed and drain. Stir the sauce in the meat pan, drizzling over meat.

Serve over noodles. Serve fresh grated parmesan over dish if desired.