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6 boneless veal cutlets (4 oz each)
2 tbsp. shortening
1 tsp. salt
1 can (16 oz) tomatoes
1 pkg. (1 1/2 oz) spaghetti sauce mix with mushrooms
1/2 cup sherry
1 can (16 oz) whole onions, drained
1 can (6 oz) sliced mushrooms, drained (reserve 1/4 cup liquid)
1 can (16 oz) peas and carrots, drained
Pound meat until 1/4" thick. Melt shortening in large skillet; brown meat. Season with salt. Stir in tomatoes, spaghetti sauce mix and sherry; heat to boiling.
Reduce heat; cover and simmer 10 minutes, stirring occasionally. Add onions, mushrooms, reserved liquid and peas and carrots. Cover; simmer 10 minutes.
6 servings (305 calories each)
2 tbsp. shortening
1 tsp. salt
1 can (16 oz) tomatoes
1 pkg. (1 1/2 oz) spaghetti sauce mix with mushrooms
1/2 cup sherry
1 can (16 oz) whole onions, drained
1 can (6 oz) sliced mushrooms, drained (reserve 1/4 cup liquid)
1 can (16 oz) peas and carrots, drained
Pound meat until 1/4" thick. Melt shortening in large skillet; brown meat. Season with salt. Stir in tomatoes, spaghetti sauce mix and sherry; heat to boiling.
Reduce heat; cover and simmer 10 minutes, stirring occasionally. Add onions, mushrooms, reserved liquid and peas and carrots. Cover; simmer 10 minutes.
6 servings (305 calories each)
