1poundVeal Scaloppini, cut into very thin strips,
3cups (8 ounces)thinly sliced mushrooms,
1bag (12 ounces)wide egg noodles,
1/2cupdry white wine,
1 1/2cupssour cream,
2tablespoonsfinely chopped parsley,
1teaspoondried tarragon leaves,
*salt and pepper, to taste,
1Slice the veal and mushrooms separately and set aside. Prepare noodles according to package directions. After cooking, drain noodles and toss with 1 to 2 tablespoons butter.
2Heat oil in a 12-inch, non-stick skillet over Medium-High heat. Add veal strips, stirring to sauté about 5 minutes until veal loses its pink color. Remove veal to a strainer over a bowl to catch the pan juices.
3Add 1 tablespoon butter to skillet. Sauté mushrooms about 5 minutes until liquid partially evaporates and mushrooms are soft. Add mushrooms to strainer with veal.
4Melt remaining 1 tablespoon butter. Add shallots and sauté 1 minute. Add wine, broth, and veal drippings to skillet. Heat about 7 minutes until liquid amount is reduced by one half. Stir in sour cream, then veal and mushrooms. Immediately add parsley, tarragon, salt and pepper. Heat until piping hot, but do not boil or sour cream may curdle.
No Nutritional Information Available