1 6-oz can sliced mushrooms, undrained
1-1/2 lbs. boneless veal cutlets
½ tsp salt
2 tablespoons vegetable oil
1 16-oz can whole tomatoes, undrained and chopped
1 1-1/2-oz envelope spaghetti sauce mix with mushrooms
1/3 cup sherry
1 16-oz jar pearl onions, drained
1 16-oz can peas and carrots, drained
Drain mushrooms, reserving ¼ cup liquid, set aside.
Sprinkle veal with salt. Heat oil in a large skillet; add veal and brown on both sides. Stir in tomatoes, spaghetti sauce mix and sherry; bring to a boil. Cover, reduce heat and simmer 10 minutes, stirring occasionally.
Add onions, peas and carrots, mushrooms and reserved mushroom liquid, cover and simmer 10 additional minutes.