Thin, lean meats cook the quickest, so when you’re in a hurry, choose them. Bison is very lean, flank steak is a lean cut but don’t forget veal. Yes, baby cow.
Scallopini is a popular cut, so if you cannot find it, ask your butcher.
1 Tablespoon butter
1 c porcini mushrooms, washed, dried and sliced
1-2 scallopini cut veal steaks, rinsed and patted dry
1/2 c beef stock
Put a frying pan on medium-high heat. Add butter and mushrooms. Brown mushrooms. Put lid on pan and “sweat” the mushrooms. They will release more water. When soft, remove the mushrooms from the pan and set aside.
Place the veal in the pan. Brown on both sides. Add the stock and cover pan. Reduce heat to medium and cook for 2 minutes. Add back the mushrooms and cracked black pepper. Lower the heat to medium low and cover pan. Cook for 2-3 minutes.
Serve with a side of greens, like bok choy.