Slices of tender veal are pan-braised with baby red potatoes and crisp snow peas in this elegant stove-top preparation. Family and guest would enjoy it with a crisp green salad and crusty rolls.

Braised Veal Steaks with Vegetables

1 pound veal, thinly sliced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon vegetable oil
1 onion, sliced
1/4 cup water
4 large red potatoes, quartered
1/4 pound sugar peas, stringed and trimmed

1. Brown veal in a non-stick or vegetable-sprayed skillet; turning once. Remove veal from skillet; sprinkle with salt and pepper and set aside in a covered dish.
2. Heat oil in skillet, add onion; cook until tender-crisp, about 3 minutes. Return veal to skillet. Add water to meat; cover and simmer over low heat 10 minutes. Add potatoes; cook until potatoes are tender, about 15 minutes.
3. Add sugar peas and continue cooking, covered until peas are tender-crisp, about 5 minutes. Serve hot.

Makes 4 servings.

Recipe provided courtesy of Veal Committee of the Beef Industry Council.