1 ½-2 lbs. veal cutlets, trimmed and cut into 2” pieces
4 T. butter
1-10 oz. can beef broth
1 c. sliced mushrooms
2-6 oz. jars marinated artichoke hearts, drained
½ c. red wine
Fresh ground pepper
Pound veal pieces between two sheets of plastic wrap with meat mallet. Flour and brown in butter. Remove from skillet. Scrape bottom of pan and add wine, beef broth, and tarragon. Return meat to skillet with mushrooms and artichoke hearts. Cover and simmer until veal is tender and sauce thickens. Serve over rice.