8 sun dried tomato halves (not packed in oil) cut into strips
2 tsp. olive oil
1 c. sliced onion
1 c. sliced mushrooms
1 clove minced garlic
5 oz. boneless veal, cut in cubes (or cutlets)
2 tbsp. dry white wine
1 tbsp. dijon mustard
2 tbsp. light sour cream
Parsley for garnish

In small mixing bowl, combine tomatoes with 1/4 cup boiling water, set aside to soften.

In non stick 9 inch skillet heat oil, add onion, mushrooms and garlic. Cook on medium heat until onion is translucent. Add veal and cook, stirring, until veal is no longer pink, 3 or 4 minutes.

Drain tomatoes. Add tomatoes, wine and mustard stir. Reduce heat to low, let simmer until flavors blend, about 3 minutes. Stir in sour cream. Serves two.