2 lbs. boneless veal shoulder, cut into 1 1/2 inch cubes 4 carrots, cut in half 1 can (4 oz.) mushrooms, drained 1 cup canned or defrosted peas 1/2 tsp. paprika Salt and pepper to taste
Preheat skillet over medium heat. Add veal and brown well on all sides; cover. Once vapor seal is reached reduce heat to low and continue cooking for 30 minutes.
Add carrots and cook for an additional 30 minutes. Add mushrooms, peas and paprika; stir, and cook until vegetables are heated, about 10 minutes.
Salt and pepper to taste. Remove meat and vegetables to hot platter. Thicken remaining liquid for gravy. Season.