Veal Rounds with Vegetables
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
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 | each |
veal
fillets, cut 1/4 inch thick |
* |
| 4 | tablespoons |
butter
|
|
| 4 | each |
tomatoes, stewed, canned
whole |
*
|
| 12 | each |
asparagus
white, canned |
*
|
| ¼ | pound |
mushrooms
fresh, sliced |
|
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 |
|
| 4 | each |
veal
fillets, cut 1/4 inch thick |
* |
| 6E+1 | ml |
butter
|
|
| 4 | each |
tomatoes, stewed, canned
whole |
*
|
| 12 | each |
asparagus
white, canned |
*
|
| 113.4 | g |
mushrooms
fresh, sliced |
|
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.
