VEAL STEAKS WITH SPAGHETTI
(4 servings)
- 2 veal shoulder arm steaks each 1" thick
- 2 tbsp. all-purpose flour
- 2 tbsp. olive oil
- 1 8 oz. can stewed tomatoes
- 1 6 oz. can tomato paste
- 1-1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. oregano
- 1 8 oz. package spaghetti
On waxed paper, coat veal steaks with flour. In 12" skillet over medium heat, in hot oil, cook meat until well browned on both sides.
Add remaining ingredients except spaghetti; heat to boiling. Reduce heat to low; cover and simmer 1 hour or until steaks are fork-tender, turn once. Serve over cooked spaghetti.
Add remaining ingredients except spaghetti; heat to boiling. Reduce heat to low; cover and simmer 1 hour or until steaks are fork-tender, turn once. Serve over cooked spaghetti.