8 ounces shiitake mushrooms, button mushrooms, or combination
1 1/2 pounds boneless veal round steak, cut 1/2-inch thick
1 tablespoon olive oil
Salt and freshly ground pepper, to taste
1/3 cup dry white wine, or fat-free beef stock
2 medium tomatoes, seeded, diced (about 2 cups)
1/3 cup thinly sliced fresh basil leaves
Cut small mushrooms in half, large mushrooms into quarters; set aside.
Cut veal steak into 6 pieces. Pound steak to 1/8-inch thickness. In skillet over medium heat, preheat oil 2 minutes. Brown veal, a few pieces at a time; remove and keep warm. Return veal to skillet; season with salt and pepper to taste. Cook, uncovered, over medium heat 4 to 5 minutes or until tender, turning occasionally.
Remove veal to platter; keep warm. Add wine and mushrooms, stirring to dissolve browned meat juices and loosening meat particles. Cook over medium heat 3 minutes, or until mushrooms are tender, stirring frequently. Add tomatoes and basil; heat through. Spoon vegetable mixture over veal.
Variation: Substitute beef top sirloin steak for the veal steak.