You may also like
Categories:
boneless lean veal nonstick spray coating tomatoes water green onion garlic basil instant chicken oregano salt pepper green pepper water cornstarch hot noodles
Viewed: 34 - Published at: 9 years agoIngredients
- 1 lb. boneless lean veal
- nonstick spray coating
- 1 (14 1/2 oz.) can tomatoes, cut up
- 1/2 c. water
- 2 Tbsp. sliced leek or green onion
- 2 cloves garlic, minced
- 1 tsp. dried basil, crushed
- 1/2 tsp. instant chicken bouillon granules
- 1/2 tsp. dried oregano, crushed
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 1 1/2 c. green pepper, cut into bite size strips
- 2 Tbsp. water
- 1 Tbsp. cornstarch
- 2 c. hot noodles
Method
- Trim separable fat from veal.
- Cut into 1-inch cubes.
- Spray a cold large skillet with nonstick coating.
- Preheat skillet over medium heat.
- Brown veal in the hot skillet.
- Stir in undrained tomatoes, water, sliced leek or green onion, garlic, basil, chicken bouillon granules, oregano, salt and pepper.
- Bring to boiling; reduce heat.
- Simmer, covered, for 15 minutes.
- Add green peppers.
- Cook, covered, for 5 to 10 minutes or until peppers are tender.
- Stir together 2 tablespoons water and cornstarch.
- Stir into meat mixture.
- Cook and stir until mixture is thickened and bubbly.
- Cook and stir 2 minutes more.
- Serve with hot, cooked noodles.
- Yield:
- 4 (1 1/2 cup) servings.
