combine flour, salt, and dash pepper; coat the veal with flour mixture. In skillet brown the veal slowly in hot oil. drain off excessfat. combine tomatoes and next 8 ingredients. add to skillet. cover; refridgerate up to 24 hours
bring veal mixture to boiling; reduce heat and simmer, covered, till meat is tender, 25-30 mins. serve over hot noodles.
Originally Submitted
5/7/2008
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