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Veal With Mushrooms

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  Veal scaloppine 1 Pound, cut into 1/4- by 2-inch strips (455 Gram)
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Linguine 8 Ounce (230 Gram)
  Butter/Margarine 1 Tablespoon
  Garlic 2 Clove (10 gm), minced or pressed
  Sliced mushrooms 170 Gram (2 Cups)
  Marsala/Cream sherry 120 Milliliter (1/2 Cup)
  Chopped parsley 5 Tablespoon
  Tomato 8 Ounce, chopped and drained well (1 Large Sized, 230 Gram)
  Pitted ripe olives 35 Gram, chopped (1/4 Cup)

1. In a large bowl, mix veal, salt, and pepper; set aside.
2. In a 4- to 5-quart (3.8- to 5-liter) pan, cook linguine in about 8 cups (1.9 liters) boiling water until just tender to bite (8 to 10 minutes); or cook according to package directions. Drain well, transfer to a warm rimmed platter, and keep warm.
3. While pasta is cooking, melt butter in a wide nonstick frying pan or wok over medium-high heat. Add meat and garlic; stir-fry just until meat is no longer pink on outside (1 to 2 minutes). Add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Remove meat from pan with a slotted spoon; keep warm.
4. Add mushrooms and 3 tablespoons (45 ml) water to pan. Stir-fry until mushrooms are soft (about 3 minutes), gently scraping any browned bits free from pan. Add marsala and bring to a boil; then boil, stirring, until sauce is slightly thickened (about 3 minutes). Remove pan from heat and stir in meat and parsley.

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Veal With Mushrooms Recipe