Sun dried tomatoes, sweet and chewy, add bursts of their intense flavor to veal in a creamy mushroom sauce.
4 ounces sundried tomatoes, sliced
1/4 cup boiling water
1 tablespoon olive oil
2 cups sliced onion
2 cups sliced mushrooms
2 cloves garlic, crushed
3/4 pound veal, cubed
1/4 cup vermouth
2 tablespoons brown mustard
1/4 cup sour cream
1/4 cup chopped flat-leaf parsley
Combine sliced dried tomatoes and boiling water in a small bowl; set aside to soften. In a large skillet, heat olive oil over medium-high heat; add onions and saute until translucent, about 5 minutes. Add mushrooms and garlic; saute for 2 minutes. Add veal and cook, stirring frequently, until browned, 5 to 7 minutes.
Drain sun-dried tomatoes and add to skillet; stir in vermouth and brown mustard. Cover and simmer 3 minutes. Just before serving, stir in sour cream and chopped parsley.
Serve over rice, macaroni or egg noodles.
Makes 4 servings.