Veal Saute With Dutchess Potatoes - cooking recipe

Ingredients

2 lb. Italian style veal
1/2 c. flour
2 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
1/4 c. olive oil
1 c. dry white wine
1/2 c. water
8 oz. tiny pearl onions
1 box frozen tiny carrots
1/2 tsp. rosemary (dried)
snipped parsley

Preparation

Mix flour, 2 teaspoons salt, the paprika and pepper.
Coat veal with mixture.
Cook veal in hot oil in 12-inch skillet until brown; drain.
Add wine, water, onions, carrots and rosemary.
Sprinkle with 1/2 teaspoon salt.
Heat to boiling; reduce heat.
Cover and simmer until veal and vegetables are tender, about 45 minutes.