Skillet Veal

SKILLET VEAL
(printed from SouthernLiving)

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.

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