Preparation:
Heat 2 tablespoons oil in heavy large saucepan over medium high heat. Add garlic and rosemary, stir 30 seconds. Add mushrooms. Cover pan and cook 5 minutes, stirring occasionally. Uncover and saute until mushrooms are golden brown, about 5 minutes longer. Add tomatoes and cook until softened, about 5 minutes, set aside. Sprinkle veal with salt and pepper. Dust with flour heat 1 tablespoon of oil in heavy large skillet over medium high heat. Add half of veal. Saute until brow and cooked through, about 2 minutes per side. Transfer veal to platter, tent with foil to keep warm. Repeat with remaining 1 tablespoon oil and veal. Add broth and wine to same skillet. Boil until reduced to half, scraping up browned bits, about 4 minutes. Add mushroom mixture and stir to blend. Season sauce to taste with salt and pepper, spoon over veal and serve. |
