Veal Marsala

Print Recipe
Veal Marsala
When cooking mushrooms, stir only twice to ensure browning
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Beef, Main Dishes
Cuisine Italian
Prep Time 20 minutes
Cook Time 12 minutes
Servings
servings
Ingredients
Course Beef, Main Dishes
Cuisine Italian
Prep Time 20 minutes
Cook Time 12 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Melt 2 T. butter in a large seasoned cast iron skillet or non-stick skillet over medium-high heat. Add mushrooms; cook 8 minutes or until browned and tender, stirring twice. Add garlic; cook 1 minute, stirring to incorporate. Transfer to a bowl.
  2. Combine flour, 1/2 t. salt, and 1/4 t. pepper in a shallow dish; dredge veal in flour mixture, and set aside.
  3. Melt 1 T. butter in skillet over medium-high heat. Add half of veal, and cook 1-1/2 minutes on each side. Transfer to a platter; keep warm. Repeat procedure with remaining 1 T. butter and veal, reserving drippings in skillet.
  4. Add Marsala wine to skillet, stirring to loosen particles from bottom of skillet. Add beef stock, and boil 1 minute, stirring until thickened. Stir in parsley, remaining 1/2 t. salt and 1/4 t. pepper, mushroom mixture and any accumulated veal juices from platter; cook, stirring constantly, 1 minute. Spoon sauce over veal.
Share this Recipe

Tamara Toler Steinkamp

Daughter of James Ivan Toler and Carol Ann Vadeboncoeur Toler

Skip to toolbar