David Mosner wholesale veal and lamb, Bronx, NY, MVP Veal Packers, natural veal..

David Mosner Inc.
Tel: (718) 328-5600
Fax: (718) 842-6693
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Summer Swiss Steak

Prep Time: 18 minutes
Cook Time: Cooking Time: 12 minutes

o 1-1/2 lb. boneless veal round steak, cut 1/2 inch thick
o 8 oz. shittake mushrooms, button mushrooms or a combination
o 1 TBS. olive oil
o salt and freshly ground black pepper
o 1/3 c. dry white wine
o 2 medium tomatoes, seeded, diced (approx. 2 c.)
o 1/3 c. fresh basil, thinly sliced

1. Cut small mushrooms in half, large mushrooms into quarters; set aside.

2. Cut veal steak into six even pieces; pound to 1/8-inch thickness. In 12 inch nonstick skillet, heat oil over medium-high heat until hot. Add veal, a few pieces at a time, and brown on both sides; remove and keep warm.

3. Return all veal to skillet; season with salt and pepper, as desired. Cook uncovered, over medium heat 4 to 5 minutes or until tender, turning occasionally. Remove veal to platter; keep warm.

4. Add wine and mushrooms to skillet; cook and stir until browned bits attached to skillet are dissolved. Cook over medium-high heat 3 minutes or until mushrooms are tender, stirring frequently. Add tomato and basil; heat through. Spoon mushroom mixture over veal. Makes six servings.