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Veal with Marsala Sauce recipe

Veal with Marsala Sauce recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Veal

A simple, yet delicious dinner. Enjoy with rice or mashed potatoes, if desired.

62 people made this

IngredientsServes: 6

  • 675g thin veal escalopes
  • 4 tablespoons plain flour for coating
  • 50g butter
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped shallot
  • 225g crimini mushrooms, sliced
  • 125ml Marsala wine
  • 125ml veal or beef stock
  • 3/4 (400g) tin artichoke hearts, drained and sliced
  • salt and pepper to taste

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Lightly flour veal escalopes and shake off the excess. Melt butter in a large frying pan over medium-high heat. Place escalopes in pan and cook 1 to 2 minutes per side, until browned and nearly cooked through. Remove veal from pan and set aside.
  2. Saute garlic and shallots in frying pan until shallots are tender. Stir in mushrooms and continue to cook until mushrooms begin to sweat. Pour in the wine; cook 2 to 3 minutes more, stirring with a spoon to scrape the bottom of the pan. Pour in stock and simmer 5 to 10 minutes or until liquid begins to reduce.
  3. Return veal to pan with artichokes and cook until heated through. Season with salt and pepper. To serve, arrange the veal on plates and spoon the sauce over.

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Reviews & ratingsAverage global rating:(69)

Reviews in English (59)

by CADEMAIO

This is an delicious, elegant entree. I sauted the veal in butter and olive oil and used chicken stock instead of veal. It was fabulous-and ever so easy!-04 Oct 2001

by Kelly Thompson

I used chicken and chicken stock instead. It was great! My whole family loved it. It was something different from the saem old week night dinners!-08 Jun 2001


Watch the video: Making a Marsala Sauce QUICK!!!!!! (July 2022).


Comments:

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  2. Rowland

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  4. Gervasio

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