Veal Rounds with Vegatables

Thin veal fillets browned in butter and topped with stewed tomatoes, white asparagus, and fresh mushrooms, all basted in their own pan juices. This German-style dish feels old-school elegant but comes together fast.

The veal slices need to be thin, about ¼ inch. That thinness means they brown quickly and stay tender. Paprika in the seasoning mix adds a warm, sweet heat that pairs naturally with the butter.

Each fillet gets its own little pile of vegetables right on top, then you cook everything uncovered so the mushrooms soften while the pan juices reduce and concentrate. Basting those juices back over the fillets keeps the veal from drying out.

Serve alongside pureed potatoes to soak up those buttery drippings. A crisp green salad rounds it out.

Pro Tips

• Don’t move the veal once it hits the pan. Let it sear undisturbed so you get real color, not a steamed grey fillet.
• Use good Hungarian paprika if you have it. The flavor difference between fresh and stale paprika is enormous.
• Cook uncovered the entire time. A lid traps steam and you lose that gentle reduction of the pan juices.

Variations

• Swap white asparagus for green asparagus spears, blanched until just tender.
• Replace veal with thin-cut pork cutlets pounded to ¼ inch.
• Add a splash of white wine to the pan after browning the veal for a quick pan sauce.