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| What You Need: |
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2 pounds veal steaks cut very thin
¼ cup flour
Salt and pepper to taste
3 tablespoons oil
3 tablespoons butter
1½ cups sliced mushrooms
1 teaspoon chicken bouillon concentrate
½ cup Marsala wine
½ cup water
2 tablespoons flour
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| How To Cook: |
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1. Pound meat to ¼-inch thickness with mallet or other heavy, flat object. Dredge with flour, add salt and pepper to taste. Heat the butter and oil in a 2-quart rectangular (12-inch by 9-inch) baking dish.
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2. Sprinkle in the bouillon concentrate and stir. Put in a single layer of meat. Cook 45 seconds, turn over and cook 30 seconds. Remove to a plate. Continue doing this until all the meat has been cooked.
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3. Put the mushrooms into the butter-oil mixture and cook, covered with wax paper, for 4 minutes, stirring once. Arrange evenly throughout the casserole.
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4. Return the meat to the casserole, overlapping the pieces evenly. Try to have even thickness of meat in all parts of the casserole as much as possible.
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5. Mix the water slowly into the flour, stirring to smooth. Stir in the wine. Pour over the meat. Cover with wax paper and cook 6 to 8 minutes or until the meat is tender. Let stand 3 minutes before serving.
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