Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------SHARED BY: PAT STOCKETT-----------------------
1 lb Fresh mushrooms
OR
2 cn (6 to 8 oz) sliced mushrooms
8 tb Butter or margarine,
-divided
1/4 c Minced onion
2 lb Boneless leg of veal, cut
-1/4-inch thick
1 c Dry Marsala wine
1 c Beef broth
1/4 c Lemon juice
1 1/2 c Tomatoes, peeled, seeded and
-diced
1/4 ts Ground black pepper
1 1/2 ts Salt
1 ts Tarragon leaves, crushed
1/2 c Flour
6 tb Oil, divided

Preheat oven to 350. Rinse, pat dry and slice fresh mushrooms (makes
about 5-1/2 cups) or drain canned mushrooms; set aside. Pound veal
between 2 pieces waxed paper until thin. Combine lemon juice, salt
and black pepper. Brush on both sides of veal. Dredge meat with
flour, carefully shaking off excess. In a large skillet heat 2 tbsp.
of the oil and 2 tbsp. of the butter. Add veal, a few pieces at a
time. Cook over moderate heat until brown, about 3 minutes on each
side. As the meat browns place in a shallow ovenproof casserole.
Add additional oil and butter to skillet as needed, reserving 4 tbsp.
of the butter to be added when all of the meat is browned. To the
hot butter stir in reserved mushrooms and onions; saute until golden,
about 5 minutes. Remove mushrooms and onion to a bowl. Stir marsala
and broth into skillet; bring to the boiling point. Reduce heat and
simmer, uncovered, for 2 minutes, stirring to loosen particles on
bottom of pan. Add tomatos, tarragon and reserved mushroom mixture;
simmer for 2 minutes. Remove from heat; season with additional salt
and pepper if necessary. Pour over meat. Cover. Bake for 20 to 30
minutes. To serve, arrange meat down center of hot serving platter.
Spoon sauce over meat. Garnish with minced parsley, if desired.
Yield: 6 portions.

Submitted By PAT STOCKETT On 06-18-95

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