Hungarian Veal and Peppers

Vegetable cooking spray
2 medium size green bell peppers, cut into 1 inch pieces
1 cup thinly sliced, onion
1 1/2 pounds lean veal cutlets, cut into bite size pieces
3 tablespoons all-purpose flour
1 1/2 cups sliced fresh mushrooms
1 cup canned low sodium chicken broth
3/4 cup tomato juice
1 tablespoon Worcestershire sauce
2 teaspoons paprika
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups hot cooked wide egg noodles (cooked without salt or fat)

Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add bell pepper and onion, and saute 5 minutes; set aside. Dredge veal in flour. Recoat pan with cooking spray, and place over medium-high heat until hot. Add veal, and saute until lightly browned, about 5 minutes. Add bell pepper mixture, mushrooms, and next 6 ingredients; stir well. Bring to a boil; cover, reduce heat and simmer 1 hour or until veal is tender, stirring occasionally. Uncover and cook an additional 10 minutes. Serve over noodles. 6 servings.