|Canned water chestnuts||5 Ounce|
|Canned sliced mushrooms||3 Ounce|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Monosodium glutamate||1⁄4 Teaspoon|
|Thick veal chops||4 3⁄4 Inch|
Drain water chestnuts and mushrooms; reserve liquid.
Slice water chestnuts paper thin.
Combine wine, salt, marjoram and monosodium glutamate in shallow dish; marinate chops for at least 1 hour in mixture.
Drain; reserve marinade.
Brown chops in hot shortening in skillet; add marinade.
Simmer, covered, for 30 minutes or until chops are tender.
Combine reserved liquids and cornstarch; stir into veal mixture.
Add water chestnuts and mushrooms; blend well.
Simmer, stirring until thickened.
Sprinkle with paprika before serving.