Veal rounds with vegatables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Salt; or to taste |
| ¼ | teaspoon | Pepper; or to taste |
| ¼ | teaspoon | Paprika; or to taste |
| 4 | eaches | Veal fillets; cut 1/4\" thick |
| 4 | tablespoons | Butter |
| 4 | eaches | Stewed tomatoes; whole |
| 12 | eaches | White asparagus spears; * |
| ¼ | pounds | Mushrooms; fresh, sliced |
Directions
* Asparagus Spears should be canned.
~------------------------------------------------------ ~------------- -- ----- Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender. Serve with pureed potatoes and a salad.