Veal Rounds with Vegatables
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
salt
or to taste |
|
| ¼ | teaspoon |
black pepper
or to taste |
|
| ¼ | teaspoon |
paprika
or to taste |
|
| 4 ea Veal fillets; c |
veal fillets
cut 1/4 inch thick |
* | |
| 4 | tablespoons |
butter
|
|
| 4 | each |
tomatoes
stewed, whole |
|
| 12 | each |
asparagus
white, canned |
*
|
| ¼ | pound |
mushrooms
fresh, |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
salt
or to taste |
|
| 1.3 | ml |
black pepper
or to taste |
|
| 1.3 | ml |
paprika
or to taste |
|
|
veal fillets
cut 1/4 inch thick |
* | ||
| 6E+1 | ml |
butter
|
|
| 4 | each |
tomatoes
stewed, whole |
|
| 12 | each |
asparagus
white, canned |
*
|
| 113.4 | g |
mushrooms
fresh, |
|
Directions
Sprinkle salt, pepper, and paprika over the veal slices.
Sauté in butter until browned.
On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping tablespoon of mushrooms.
Cook gently.
Pour cooking juices over the fillets while cooking.
Cook uncovered until mushrooms are just tender.
Serve with puréed potatoes and a salad.
