Veal Marsala

Ingredients

• 1 pound boneless veal leg top round steak, veal sirloin steak, or pork tenderloin, cut 1/4 inch thick
• 3 tablespoons margarine or butter
• 1 cup sliced fresh mushrooms
• 1/2 cup water
• 1/4 cup dry marsala or dry sherry
• 1 teaspoon instant chicken bouillon granules
• 1 tablespoon snipped parsley
• Hot cooked noodles (optional)

Instructions

1. Cut veal into 4 pieces. With a meat mallet, pound each piece to 1/8-inch thickness. If desired, sprinkle with salt and pepper.
2. In a large skillet melt 1 tablespoon of the margarine or butter. Cook half of the veal over medium-high heat for 1 to 2 minutes on each side until done. Remove from skillet; keep warm. Repeat with remaining veal and another 1 tablespoon of the margarine or butter.
3. Cook mushrooms in remaining margarine or butter till tender. Stir in water, marsala or dry sherry, and bouillon granules. Bring to boiling. Boil rapidly for 3 to 4 minutes. (You should have about 1/3 cup mixture.) Stir in parsley. Pour over veal. If desired, serve with hot cooked noodles.