Veal marsala portabella (from planted earth/mike reeh)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 2 | 2 oz. veal medallions | |
| Seasoned flour to dredge in | ||
| 2 | ounces | Sweet marsala |
| 3 | larges | Slic portabella mushrooms |
| 6 | ounces | Heavy cream |
| 1 | teaspoon | Chopped onion |
Directions
Heat a 10" saute skillet. Add 1 tablespoon butter. Dredge veal medallions in flour and saute medallions until light brown on each side. Remove veal from pan and put in a warm place. Add onions, mushrooms, marsala, heavy cream and season with salt and pepper. Reduce to a medium consistancy and serve sauce over veal. Serve with red potatoes and julienne vegetables.
Yields 1 portion
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