Veal Marsala

Veal Marsala
Photo by Romulo Yanes

Ingredients

  • 2 tablespoons fresh flat-leaf parsley
  • 3 tablespoons unsalted butter
  • 1 pound mushrooms
  • 1 cup beef or veal demiglace
  • 1 ½ tablespoons olive oil
  • ½ teaspoon salt
  • 1/3 cup all-purpose flour
  • + 7 more ingredients
    • ¼ teaspoon black pepper
    • egg fettuccine tossed with butter
    • ¼ teaspoon dried oregano
    • 2/3 cup sweet Marsala wine
    • ¼ teaspoon dried thyme
    • 1 large garlic clove
    • 1 ½ pounds veal cutlets (also called scallopini; 1/4 inch thick)

Heat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides, then sauté mushrooms, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes. Add garlic and parsley and sauté, stirring, 1 minute. Transfer to a bow...

View full recipe at Epicurious

Comments

Variations on Veal Marsala

  • Veal Marsala
    • 1/2 pound veal scaloppine or very thin veal cutlets
    • 1/8 teaspoon cracked black pepper
    • 1/2 cup Marsala wine
    • 1 1/2 teaspoons margarine or butter
    • +3 other ingredients
  • Veal Marsala
    • 2 tablespoons Worcestershire sauce
    • 1/2 cup butter or margarine
    • Lemon slices (optional)
    • 2 cloves garlic, minced
    • +6 other ingredients
  • Veal Marsala
    • 2 tablespoons butter, divided
    • 1/2 cup sweet Marsala wine
    • 1 cup fat-free, less-sodium beef broth
    • 1/4 cup all-purpose flour
    • +19 other ingredients


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