Chuletas De Ternera a La Ampurdanesa

• Veal cutlets, lean ham, mushrooms
• 1 onion
• 5 or 6 tablespoons of tomato purée</

Fry the cutlets in hot oil or lard and, when done, remove from the pan. Put them in a saucepan and cover with very thin strips of cooked lean ham and mushrooms. Fry the chopped onion in the same fat, and when a golden brown, drain off all the fat, add the white wine, the hot tomato purée and the stock, and mix well, simmering gently for a few minutes. Pound the saffron, the gri