Slow Cooker Veal Scaloppini

2 lb. Veal cubes
3/4 c. flour with 1 tsp. Salt and 1/4 tsp. Pepper
1/4 c. oil
4 oz. can slice mushrooms, drained
2 small onions, thinly sliced
1 1/2 tsp sugar
1/2 tsp. Whole oregano
1 small clove garlic, minced
1-lb. 14 oz. can tomatoes

Roll veal in seasoned flour and fry in hot oil until well browned. Put into pot. Add all remaining ingredients. Stir well. Cover and cook on high for 1 hour, and then on low for 6 –8 hours. Serve over rice or Fettuccine noodles.

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