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Veal Rounds with Vegetables

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

1. Sprinkle salt, pepper and paprika over veal. Place in a skillet, saute 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.

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