Kalbfleisch-Umläufe mit Gemüse
(Veal Rounds with Vegetables) Recipe

Origin: Germany Period: Traditional

Ingredients:

4 veal fillets, sliced 6mm thick
1/2 tsp salt (or to taste)
1/4 tsp paprika (or to taste)
1/4 tsp freshly-ground black pepper (or to taste)
4 tbsp butter
12 white asparagus spears (from a tin, drained)
4 stewed tomatoes, whole (tinned is fine)
225g fresh mushrooms, sliced

Kalbfleisch-Umläufe mit Gemüse
(Veal Rounds with Vegetables) Preparation:

Method:

Season the veal on both sides with the salt, paprika and black pepper. Melt the butter in a frying pan and when bubbling add the veal fillets and fry for about 2 minutes on each side, or until nicely browned. Arrange the mushrooms on top of each veal fillet then place the asparagus spears on top followed by the stewed tomatoes. Continue cooking, spooning the pan juices over the vegetables, until the mushrooms are just tender (About 6 minutes).

Carefully transfer the meat (keeping the toppings in place) onto warmed plates and serve accompanied with mashed potatoes beaten with butter until smooth.

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