Anonymous Fri Oct 07 12:07:21 2005

1 1-pound veal round steak,

about 1/2-inch thick

2 tablespoons all-purpose flour

1/2 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon pepper

2 teaspoons olive or vegetable oil

1/2 cup dry white wine or chicken broth

1/4 cup water

1 teaspoon chopped fresh or

1/4 teaspoon dried rosemary or thyme

leaves

1/4 teaspoon salt

3/4 cup peeled tiny pearl onions (about

4 ounces)

2 medium carrots, cut into julienne

strips

Trim fat from veal steak. Cut veal into 4 serving pieces. Mix flour, paprika, 1/4 teaspoon and the pepper. Coat veal with flour mixture; pound to 1/4-inch thickness between waxed paper or plastic wrap.

Heat oil in 10-inch nonstick skillet over medium-high heat until hot. Cook veal in oil, turning once, until brown; drain. Add wine, water, rosemary, 1/4 teaspoon salt, the onions and carrots. Heat to boiling; reduce heat. Cover and simmer about 45 minutes or until veal and vegetables are tender. (Add water if necessary.) Place veal and vegetables on platter; pour pan drippings over top. Sprinkle with chopped fresh parsley if desired. 4 servings