Veal and Peppers
(from Rosie Retzlaff)
1 pound veal, sliced
1 or 2 big cans tomato, chopped
1 onion, sliced
2 bell peppers, sliced
6 T cooking wine, white
Brown meat in oil in large pan. Add tomatoes. Cover and simmer for ˝ hour.
In another pan, sauté onion in butter or oil for 15 minutes. Add bell peppers and sauté another 15 minutes.
Add onion and peppers with chicken. Add 6 T cooking wine. Simmer another ˝ hour uncovered.
Meanwhile, boil and cook spiral noodles. Add butter to cooked noodles. Serve with veal and peppers over pasta.