2 lbs. boneless veal
3 tbsp. shortening
1/2 tsp. salt
1/8 tsp. pepper
1 c. chopped celery
2 tbsp. flour
2/3 c. chopped onion
3/4 c. chopped green pepper
3/4 c. beef bouillon
15 1/2 oz. can spaghetti sauce with mushrooms

Cut veal into pieces. Melt 2 tablespoons shortening in skillet. Add veal and brown. Season with salt and pepper. Remove veal. Melt remaining tablespoon shortening. Add celery, onion, green pepper, and cook until tender but not browned. Return veal to skillet.

Add bouillon and spaghetti sauce. Return to boil. Reduce heat and cook gently for 45 minutes or until veal is fork tender. Mix flour with enough water to make a thin paste. Add veal and cook until mixture has thickened. Serve with cooked noodles. Serves 4-6.