Hungarian Veal And Peppers

• vegetable cooking spray
• 2 medium green peppers, cut in 1-inch pieces
• 1 c. thinly sliced onions
• 1 1/2 lb. lean veal cutlets, cut into bite size pieces
• 3 Tbsp. all-purpose flour
• 1 1/2 c. sliced fresh mushrooms
• 1 c. low sodium chicken broth
• 1/4 c. tomato juice
• 1 Tbsp. Worcestershire
• 2 tsp. paprika
• 1/8 tsp. pepper
• wide noodles

1. Spray Dutch oven with cooking spray.
2. Saute over medium-high heat the onions and peppers for 5 minutes; set aside.
3. Dredge veal in flour; saute for 5 minutes.
4. Add pepper mixture and mushrooms to veal and the next 5 ingredients; stir well.
5. Bring to a boil. Cover, reduce heat and simmer for 1 hour, or until veal is tender, stirring occasionally.
6. Uncover and cook an additional 10 minutes. Serve over noodles.
7. Equally good made with boneless and skinless chicken breasts.

vegetable cooking spray, green peppers, onions, lean veal cutlets, flour, mushrooms, chicken broth, tomato juice, worcestershire, paprika, pepper, wide noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=928087 (may not work)