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Veal and Linguini

1 1/2 lb. veal cubes, cut into small chunks
1 medium onion, cut into thin slices
enough water to cover veal cubes
garlic salt to taste
salt to taste
black pepper to taste
5 Tbsp. butter
1 c. dry white wine
1 lb. linguini
Romano cheese, grated
crushed red pepper (optional)

In large pot, cover veal cubes and onion with water. Cook on high heat until water evaporates and veal is browned. Season veal with garlic salt, salt and pepper. Add butter and cover veal again with water. Cook on low 1/2 hour, adding more water as needed. Add wine to veal and water. Cook about another 1/2 hour. You should have a nice brown gravy. Cook linguini following directions on package, then pour veal sauce over linguini. Sprinkle with Romano cheese and crushed red pepper if desired. Veal cubes may be served on top of the linguini or with a nice tossed salad as a second dish.
Makes 4 Servings

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