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Ingredients
- 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
Directions
- Saute/fry onions and peppers with garlic in mix of equal parts. Very warm, extra virgin olive oil and butter over high heat till soft. Remove vegetables. Add in meat and cook till browned. Replace vegetables in pan with meat. Add in mix of vermouth and chicken stock to pan to cover contents completely (liquid should be at least 1/4 vermouth). Simmer till veal is tender, approximately 10 min. Thicken with flour or possibly cornstarch mixed with a small amount of stock. Serve over warm spaghetti topped with cheese. Serves 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 487g | |
| Recipe makes 2 servings | |
| Calories 304 | |
| Calories from Fat 82 | 27% |
| Total Fat 9.19g | 11% |
| Saturated Fat 3.88g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 903mg | 38% |
| Potassium 1005mg | 29% |
| Total Carbs 30.62g | 8% |
| Dietary Fiber 6.7g | 22% |
| Sugars 16.69g | 11% |
| Protein 24.88g | 40% |
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