Veal Stew with Cremini Mushrooms

Ingredients:

- 1 lb veal striploin, cubed (or beef striploin)

- 125g Cremini mushrooms, sliced

- 1 tbsp ginger

- 1 clove garlic

- 1 tsp corn starch

- 1/2 tsp rosemary

- 1/2 tsp tarragon flakes

- 2 tbsp oil

- 1 tsp salt

Preparation:

- Rinse veal (or beef) and marinate with corn starch and 1/2 tsp salt.

- Heat oil in skillet on medium-high heat. Seal veal on all sides for 2 minutes. Take veal out and set aside.

- In the same pot, add garlic and ginger until aromatic. Add mushrooms and saute for 2 minutes. - Transfer veal back to the pot. Add rosemary, tarragon, and remaining salt. Stir until spices are well mixed. Turn heat down to low and simmer for 10-15 minutes.

Veal Marsala

Ingredients:
- 1 lb veal scallops (slices)
- 4 tbsp corn starch
- 3 white mushrooms
- 1/2 cup Marsala wine (if no Marsala wine, use rice wine)
- 1/4 red onion, thinly sliced
- 3 tbsp olive oil
- 2 cloves garlic
- 2 tsp salt

Preparation:
- Spread corn starch over a plate. Coat veal scallops in corn starch on both sides.
- Heat 2 tbsp olive oil in a skillet on medium heat. Use a pair of tungs to gently drop one scallop in the oil. When the meat starts to sizzle, the oil is ready. Drop the scallops one by one in the oil and sear both sides. Then place the meat in a plate and set aside.
- In the same skillet, heat the remaining olive oil on medium heat. Add onion and garlic and sauté for 2 minutes. Then add mushrooms, Marsala wine, and salt. When mushrooms soften, bring the scallops back to the skillet and simmer for 10 minutes. Turn the meat once.