~~~~~Veal Portabella~~~~~

2 - 4 oz. pieces of Veal Top
2 oz. Olive Oil
2 tsp. Shallots (chopped)
2 tsp. Fresh Garlic
1 cup Shitake and Portabella Mushrooms
(stemmed and chopped)
6 oz. Madeira Wine
2 tsp. Tomato Paste
4 oz. Chicken Stock*
2 tbsp. Butter Rolled in Flour*

1. Dredge veal in flour.
2. Heat olive oil in sauté pan.
3. Brown veal on each side.
4. Add in the garlic, mushroom, shallots and Madeira wine.
5. Reduce to 1/2.
6. Add in tomato paste, chicken stock and simmer for 3-5 minutes.
7. Thicken with butter rolled in flour.
 

Serves 2