Veal and Potatoes

Posted by artsycook at recipegoldmine.com

Source: Recipe by Angelo Vento

1 pound boneless veal for stew or
    sliced veal kidneys
3 tablespoons oil
3 medium potatoes, diced
2 large onions, sliced
1 green pepper, sliced
2 chicken bouillon cubes
1 teaspoon parsley
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning

In a large skillet, sauté all ingredients together on low heat, stirring constantly until veal is no longer red. Cover and simmer for 5 minutes. Stir in 5 ounces water, a dash of paprika and let simmer, covered, until meat becomes soft and tender, adding more water if needed. Season to taste.

Veal Scallopini

Posted by artsycook at recipegoldmine.com

Source: Recipe by Angelo Vento

2 1/2 pounds veal steak, 1/4 to 1/2 inch thick
1/2 cup flour
Salt and pepper
Paprika
Canola oil
1 can sliced mushrooms
1 bouillon cube
1 (8 ounce) can tomato paste, Italian seasoned
1 cup green peppers, chopped
1/2 cup chopped onion (optional)
8 ounces 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 tablespoons 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 cup. Put liquid into a small saucepan and bring to a boil (or in a glass measure in the microwave). Add bouillon cube to liquid to dissolve.

Preheat oven to 350 degrees F.

Put meat in a large baking dish and pour boiling liquid over meat. Bake in preheated oven for 30 minutes. Combine tomato sauce, mushrooms, green peppers and onion (if using) and pour over meat. Return to oven and bake an additional 15 minutes.

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.