Veal Stew

From ALLRECIPES this veal stew is suggested to serve over buttered egg noodles. We just used egg noodles plain - we did not add butter. Also added 2T fresh chopped rosemary when simmering which really added to the flavor.

• 4 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 pounds veal, trimmed and cubed
• 1 (8 ounce) can tomato sauce
• ½ cup white wine
• **Also added 2T fresh chopped rosemary**
• salt and pepper to taste
• Wide egg noodles ( cooked per instructions al dente)
• • 
    

    In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.

  • Add meat to the pot, and brown evenly.

  • Stir in tomato sauce and white wine ( and rosemary). Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

  • Serve over buttered egg noodles.