Veal Rounds with Vegetables
Sautéed veal slices are quick-braised with asparagus, stewed tomatoes and mushrooms.
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1 pound veal, trimmed and sliced
4 tablespoons butter
1 (10-ounce) package frozen asparagus cuts and tips, slightly thawed
1 (14.5-ounce) can stewed tomatoes, drained
1/4 pound mushrooms, sliced
- Sprinkle salt, pepper and paprika over veal. Place in a skillet, sauté in butter until browned. Stir in asparagus, tomatoes and mushrooms. Cook uncovered until the mushrooms are just tender, about 5 minutes, basting often with the cooking juices. Serve immediately.
Makes 4 servings.