From Jeannie
VEAL MARSALA WITH MUSHROOMS
Marsala wine enhances the flavors of the mushrooms and sun-dried tomatoes.
Preparation time: 15 min Cooking time: 8 min
Yield: 4 servings
| 1/2 | | cup vegetable broth |
| 10 | | sun-dried tomato pieces |
| 1 | | pound veal sirloin, cut into 4 pieces* |
| 1/4 | | cup chopped green onions |
| 1 | | tablespoon chopped fresh basil leaves** |
| 1 | | teaspoon finely chopped fresh garlic |
| 1/2 | | teaspoon salt |
| 1/4 | | teaspoon coarsely ground pepper |
| 1/4 | | cup dry Marsala wine or apple juice |
| 1 | | (8-ounce) package mushrooms (shiitake, baby portabello, button and/or crimini), sliced |
| 2 | | cups hot cooked pasta |
Combine vegetable broth and tomatoes in small bowl; set aside.
Place veal between two pieces of plastic food wrap. Pound with meat mallet or rolling pin to 1/4-inch thickness.
Spray 10-inch skillet with no stick cooking spray. Add tomato mixture, 2 tablespoons green onions, basil, garlic, salt and pepper. Cook over medium-high heat, stirring occasionally, until mixture comes to a full boil (2 to 3 minutes).
Add veal. Continue cooking, turning once, until lightly browned (2 to 3 minutes). Add wine and mushrooms. Continue cooking, stirring occasionally, until veal and mushrooms are tender (4 to 5 minutes). Serve over pasta. Sprinkle with remaining green onions.
*Substitute 1 pound beef sirloin.
**Substitute 1 teaspoon dried basil leaves.
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