Serves: 6
Total Calories: 210

1 tablespoon margarine or butter
1 pound lean veal steak , cut into thin strips
1 cup sliced fresh mushrooms
1 large onion, thinly sliced
1 garlic clove, minced
1 teaspoon dried thyme leaves
1/8 teaspoon pepper
3 medium tomatoes, peeled and cut into wedges or 1 (14.5 or 16-ounce) can whole tomatoes, drained and cut into wedges
1/2 cup dry white wine or beef broth
12 ounces , (6 3/4 cups) uncooked wide egg noodles
1 tablespoon all-purpose flour
chopped fresh parsley, if desired

1. Melt margarine in large skillet over medium-high heat. Add veal cook and stir until no longer pink. Remove veal from pan cover to keep warm.

2. To drippings in skillet, add mushrooms, onion, garlic, thyme and pepper. Cook over medium-high heat until onion is tender. Stir in tomatoes and wine. Simmer 15 minutes to blend flavors, stirring occasionally.

3. Meanwhile, cook noodles to desired doneness as directed on package. Drain rinse with hot water. Toss veal with flour add to tomato mixture. Cook and stir until thickened. Serve over hot cooked noodles sprinkle with parsley.

Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 350 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 2 g 10% * Cholesterol: 95 mg 32% * Sodium: 80 mg 3% * Total Carbohydrate: 48 g 16% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 20 g * Vitamin A: 10% * Vitamin C: 20% * Calcium: 4% * Iron: 20% * Dietary Exchanges: 3 Starch, 1/2 Vegetable, 1 1/2 Very Lean Meat, 1 Fat or 3 Carbohydrate, 1/2 Vegetable, 1 1/2 Very Lean Meat, 1 Fat

Nutritional Facts:

Serves: 6
Total Calories: 210
Calories from Fat: 20

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