Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Veal filets |
| \N \N | Flour |
| \N \N | Salt |
| \N \N | Pepper |
| \N \N | Olive oil |
| ¼ cup | Butter |
| ¼ pounds | Fresh mushrooms; sliced |
| \N \N | Dry red wine |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ¼ teaspoon | Tarragon |
| ¼ teaspoon | Oregano |
Pound the filets with a mallet until very thin. Dust with flour which has been seasoned with salt and pepper. In a 10 inch skillet, saut‚ veal in olive oil for 3 minutes per side. Remove from pan. Add butter, mushrooms and enough red wine to bathe the mushrooms. Cook over medium heat, scraping the residue from the bottom of the pan until the mushrooms are cooked but still firm. Add salt, pepper, tarragon and oregano. Replace veal, heaping wine and mushrooms on top. Cook, stirring occasionally until sauce thickens. Yield: 4 servings.
TED GLUSMAN
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .