Veal rounds with vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Salt; Or To Taste |
| ¼ | teaspoon | Pepper; Or To Taste |
| ¼ | teaspoon | Paprika; Or To Taste |
| 4 | Veal Fillets; Cut 1/4\" Thick | |
| 4 | tablespoons | Butter |
| 4 | Stewed Tomatoes; Whole | |
| 12 | 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.