Will's Eats: Veal Marsala

What I actually did...

3 filetes of veal (ternera lechal) [scalopines] do you know; what they do to those animals? - - Yes, I do and there are worse things out there. Let's fix those first.
flour, seasoned [salt & pepper]
dredge (good word that) filets in flour - get a good complete coating but doesn't have to be thick
mushrooms (300gr before cleaning [10 oz for the metrically impaired]), slice sauté shrooms in a little oil, eventually generating their liquids
1/2 c chicken stock (caldo), adding a little powdered veal stock to strengthen it (I didn't have beef stock)
pour mushers' liquido into the stock
1/2 c Manzanilla (didn't have Marsala wine) into mushrooms on high heat;
let it boil down to almost nothing
pour the stock in; lower heat to barely simmer

Now,
large frying pan with 50/50 oil & butter; let butter foam and subside (but not burn)
hi heat - fry filets to brown them (they don't have to cook through), one or 2 at a time unless you have a huge pan; set them aside
1/2 c Manzanilla to deglaze pan; boiling away the alcohol
strain the resultant mixture into mushroom sauce ('cause it was a bit messy/chunky & had some burnt bits)
pour the mushroom sauce back into the big pan;
put the filets into the pan too
add about 1/2 c chicken broth to get the level of liquid 1.2 way up the filets
simmer vigorously for 5 minutes - turn once - while preparing the salad and some vermicelli to accompany it all
remove filets to serving plate - cover with foil while doing finishing the sauce
2/3 c kwark (sour cream) and nata (regular thick cream) that I had in the fridge and had to use up;
- -add cream(s) to sauce gradually.

It is now no longer Veal Marsala but has become Veal something else;
- - maybe Veal Cream Manzanilla (Marsala).
Pour sauce over filets (after removing the foil of course!)