Title: Veal Rounds with Vegetables
Categories: Meat Vegetable
Yield: 4 Servings
| 1/2 | ts | Salt; Or To Taste |
| 1/4 | ts | Pepper; Or To Taste |
| 1/4 | ts | Paprika; Or To Taste |
| 4 | | Veal Fillets; Cut 1/4" Thick |
| 4 | tb | Butter |
| 4 | | Stewed Tomatoes; Whole |
| 12 | | White Asparagus Spears; * |
| 1/4 | lb | Mushrooms; Fresh, Sliced |
* 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.