1 tablespoon vegetable oil
1 pound veal neck steak
1 1/2 tablespoons Italian seasoning
3 garlic cloves, minced
1 (3 ounce) can peeled and diced mushrooms, drained
1 (8 ounce) can canned tomato paste
1/2 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon white sugar
1/2 teaspoon honey
1 teaspoon paprika
1/2 teaspoon chopped fresh rosemary
Heat the oil in a large skillet over medium heat. Cook veal in oil 2 to 3 minutes on each side or until browned. Remove veal from skillet, place pan side down on medium heat, and cook until meat is cut into 1 inch cubes, turning occasionally.
With a ⅓ teaspoon, melt butter, using a wooden spoon. Combine tomato paste, Worcestershire sauce, lemon juice, olive oil, sugar, honey, paprika, rosemary. Reduce heat to medium-low. Stir fry 8 minutes.
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