Sliced veal and Sauce with Pasta
Cut the veal first in slices, then into fine strips.
Halve peperoncini, remove seeds and finely chop. Mix with lemon zest and oil, then season with salt and pepper. Place meat and spice oil in a plastic bag and marinate about 30 minutes.
Clean mushrooms and cut into slices. Heat a nonstick skillet and sear the meat in portions. Remove and keep warm.
Cook pasta al dente in boiling salted water.
Sauté mushrooms briefly in pan drippings, pour in stock and wine and let the liquid boil down rapidly to about 1/3 in open pan.
Stir yogurt and gravy into the sauce until smooth, boil and thicken with cornstarch to taste. Place the meat in the sauce and heat briefly.
Serve the sliced veal with the sauce and pasta on a plate.