Veal Marsala
* Exported from MasterCook II *
Veal Marsala3
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
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1 1/2 Lbs. veal
scallops, -- each piece should be
1/2 C
. flour
salt
pepper
2 T
butter
2 T
oil -- (canola)
3 Shallots, minced very fine
1 1/2 Cups sliced
mushrooms -- (8 oz.)
1/2 cup
beef bouillion
1/2 cup
marsala wine
1. Pound veal scallops lightly with a mallet if they are too thick. Dredge each in a
mixture of flour, salt and pepper.
2. 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.
3. 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.
4. 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.
5. Turn off heat and allow dish to sit for 5 minutes before serving
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