Veal Marsala Recipe
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From skillet to table in 35 minutes. The simple Marsala sauce is loaded with mushrooms to top quick-cooking tender veal.
Ingredients
- 1 pound veal leg round steak or veal sirloin steak (about 1 pound)
- 3 cups fresh mushrooms (such as crimini, porcini, baby portobello, or button), quartered, halved, or sliced
- 4 teaspoons olive oil or cooking oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup dry Marsala
- 1/2 cup sliced green onions (4)
- 1 tablespoon snipped fresh sage or 1/2 teaspoon dried sage, crushed
- 1 tablespoon cold water
- 1 teaspoon cornstarch
- 1/8 teaspoon salt
- Hot cooked noodles (optional)
- Fresh herb sprigs (optional)
- Cut veal into four serving-size pieces. Place each veal piece between two pieces of plastic wrap. Use the flat side of a meat mallet to lightly pound each slice to about 1/8-inch-thick, working from center to edges. Remove plastic wrap. Set meat aside.
- In a 12-inch skillet cook the mushrooms in 2 teaspoons of the hot oil for 4 to 5 minutes or until tender. Remove from skillet; set aside.
- Sprinkle meat with the 1/4 teaspoon salt and the pepper. In the same skillet cook veal, half at at time, in the remaining 2 teaspoons hot oil over medium-high heat for 2 to 3 minutes or until no longer pink, turning once. Transfer to dinner plates; keep warm.
- Add Marsala to drippings in skillet. Bring to boiling. Boil mixture gently, uncovered, for 1 minute, scraping up any browned bits. Return mushrooms to skillet; add green onions and sage. In a small bowl stir together cold water, cornstarch, and the 1/8 teaspoon salt; add to skillet. Cook and stir until slightly thickened and bubbly; cook and stir 1 minute more. To serve, spoon the mushroom mixture over meat. Serve immediately. If desired, serve with noodles and garnish with herb sprigs.
- Makes 4 servings
- Calories 251, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 88 mg, Sodium 283 mg, Carbohydrate 7 g, Total Sugar 3 g, Fiber 1 g, Protein 27 g. Daily Values: Vitamin A 0%, Vitamin C 4%, Calcium 2%, Iron 9%. Exchanges: Vegetable 1, Medium-Fat Meat 3, Fat 1.
- Percent Daily Values are based on a 2,000 calorie diet
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