Veal Spaghetti Recipe

• 1/2 pound veal, cubed
• 2 med. onions, sliced
• 1 clove garlic, bruised & minced
• 2 green peppers, halved, seeded, sliced
• 3/4 c. chicken stock, possibly more
• Parmesan or possibly Provolone cheese
• 1/4 c. dry vermouth, possibly more
• 1/2 pound cooked spaghetti, kept warm

1. Saute/fry onions and peppers with garlic in mix of equal parts.
2. Very warm, extra virgin olive oil and butter over high heat till soft.
3. Remove vegetables.
4. Add in meat and cook till browned.
5. Replace vegetables in pan with meat.
6. Add in mix of vermouth and chicken stock to pan to cover contents completely (liquid should be at least 1/4 vermouth).
7. Simmer till veal is tender, approximately 10 min.
8. Thicken with flour or possibly cornstarch mixed with a small amount of stock.
9. Serve over warm spaghetti topped with cheese.
10. Serves 2.

veal, onions, clove garlic, green peppers, chicken stock, parmesan, kept

Taken from cookeatshare.com/recipes/veal-spaghetti-23844 (may not work)