Veal Marsala with Mushrooms

Preheat oven to 350 degrees.
Rinse, pat dry and slice fresh mushrooms (makes about 5 ½ cups); set aside.
Pound veal between 2 pieces waxed paper until thin.
Combine lemon juice, salt and black pepper.
Brush on both sides of veal.
Dredge meat with flour, carefully shaking off excess.
In a large skillet heat 2 T.
of the oil and 2 T.
of the butter.
Add veal, a few pieces at a time.
Cook over moderate heat until brown, about 3 minutes on each side.
As the meat browns place in a shallow ovenproof casserole.
Add additional oil and butter to skillet as needed, reserving 4 T.
of the butter to be added when all the meat is browned.
To the hot butter stir in reserved mushrooms and onion; sauté until golden, about 5 minutes.
Remove mushrooms and onion to a bowl.
Stir Marsala and broth into skillet; bring to the boiling point.
Reduce heat and simmer, uncovered, for 2 minutes, stirring to loosen particles on bottom of pan.
Add tomatoes, tarragon and reserved mushroom mixture; simmer for 2 minutes.
Remove from heat; season with additional salt and pepper if necessary.
Pour over meat.
Cover.
Bake for 20 to 30 minutes.