Veal And Peppers Italiano

• 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

1. Trim separable fat from veal.
2. Cut into 1-inch cubes.
3. Spray a cold large skillet with nonstick coating.
4. Preheat skillet over medium heat.
5. Brown veal in the hot skillet.
6. Stir in undrained tomatoes, water, sliced leek or green onion, garlic, basil, chicken bouillon granules, oregano, salt and pepper.
7. Bring to boiling; reduce heat.
8. Simmer, covered, for 15 minutes.
9. Add green peppers.
10. Cook, covered, for 5 to 10 minutes or until peppers are tender.
11. Stir together 2 tablespoons water and cornstarch.
12. Stir into meat mixture.
13. Cook and stir until mixture is thickened and bubbly.
14. Cook and stir 2 minutes more.
15. Serve with hot, cooked noodles.
16. Yield:
17. 4 (1 1/2 cup) servings.

boneless lean veal, nonstick spray coating, tomatoes, water, green onion, garlic, basil, instant chicken, oregano, salt, pepper, green pepper, water, cornstarch, hot noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287675 (may not work)