Last night we decided on using some Veal Scaloppini and Pasta. I quick seared the Veal, then tossed a few mushrooms into the pan, seasoning as we go, of course. In goes the Marsala Wine to reduce before adding the stock to the Sauce. Back into the pool for the meat to absorb all of those wonderful flavors, then over a heaping bowl of Pappardelle. A simple side salad finished this one off!
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