Veal With Mushrooms
|Veal scaloppine||1 Pound, cut into 1/4- by 2-inch strips (455 Gram)|
|Linguine||8 Ounce (230 Gram)|
|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.