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| 2 Esslöffel | all-purpose flour |
| 1/4 Teelöffel | salt divided |
| 1/4 Teelöffel | pepper divided |
| 8 | Pieces veal tenderloin, (2-ounce) (1/2 inch thick) |
| 2 Teelöffel | olive oil divided |
| 1/4 Tasse | shallot finely chopped |
| 1 klein | cloves garlic minced |
| 1 1/4 Tasse | Diced fresh shiitake mushroom caps, (3 ounces) |
| 1 Tasse | Diced fresh oyster mushroom caps, (3 ounces) |
| 2 Esslöffel | parsley fresh, finely chopped |
| 1/4 Teelöffel | Dried whole thyme |
| 1/4 Tasse | Chablis or other dry white wine |
| 2/3 Tasse | No-salt-added beef broth |
| 1 Esslöffel | No-salt-added beef broth |
| 1 Teelöffel | cornstarch |
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Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sprinkle over both sides of veal. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add veal, and cook 3 minutes on each side or until browned. Remove veal from skillet, and place on a serving platter; set aside, and keep warm.
Heat remaining teaspoon oil in skillet over medium heat. Add shallot and garlic; saute 2 minutes. Add remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, mushrooms, parsley, and thyme; saute 2 minutes. Add wine, and saute 2 minutes. Add 2/3 cup broth, and cook an additional 3 minutes. Combine remaining tablespoon broth and cornstarch in a bowl; stir well. Add cornstarch mixture to skillet; cook 1 minute or until thickened and bubbly, stirring constantly. Yield: 4 servings (serving size: 3 ounces veal and 3 tablespoons sauce).
Per serving: 530 Calories; 24g Fat (43% calories from fat); 64g Protein; 8g Carbohydrate; 257mg Cholesterol; 680mg Sodium
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