Veal Marsala – Beef Veal Food Recipes

Veal Marsala – Beef Veal Food Recipes

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    Recipe ingredients and directions:

    Serves 4

    1-1/2 lbs. veal scallops, each piece should be at least 3" x 3"

    1/2 c. flour

    salt

    pepper

    2 T butter

    2 T canola oil

    3 shallots, minced very fine

    1 1/2 cups sliced mushrooms (8 oz.)

    1/2 cup beef bouillion

    1/2 cup marsala wine

    Pound veal scallops lightly with a mallet if they are too thick.

    Dredge each in a mixture of flour, salt and pepper.

    Over medium low heat melt butter and oil together. Add veal and

    turn up heat slightly. Saute, turning frequently until veal is

    browned on all sides. Remove veal to a separate plate.

    Pour off all but 2 T of the pan drippings. Add finely minced

    shallots and saute until translucent. Add sliced mushrooms and

    scrape bottom of pan to bring up any juices.

    Put in veal scallops, wine and beef bouillion. Bring mixture to

    a boil, then turn heat down very low, cover and let simmer for

    approximately 12 minutes. Sauce should thicken itself; if too

    thick stir in a bit of water.

    Turn off heat and allow dish to sit for 5 minutes before serving.

    Accompaniments: Small steamed new potatoes and peas, french bread

    and butter, and a chicory-and-romaine salad with a piquant dressing.

    Category: Beef Veal Recipes

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    Paul

    Owner of Recipe Flow

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