Veal marsala with mushrooms

Yield: 1 servings

Measure Ingredient
1 pounds Fresh mushrooms
\N \N OR
2 cans (6 to 8 oz) sliced mushrooms
8 tablespoons Butter or margarine, divided
¼ cup Minced onion
2 pounds Boneless leg of veal, cut 1/4-inch thick
1 cup Dry Marsala wine
1 cup Beef broth
¼ cup Lemon juice
1½ cup Tomatoes, peeled, seeded and diced
¼ teaspoon Ground black pepper
1½ teaspoon Salt
1 teaspoon Tarragon leaves, crushed
½ cup Flour
6 tablespoons Oil, divided


Preheat oven to 350. Rinse, pat dry and slice fresh mushrooms (makes about 5-½ cups) or drain canned mushrooms; set aside. Pound veal between 2 pieces waxed paper until thin. Combine lemon juice, salt and black pepper. Brush on both sides of veal. Dredge meat with flour, carefully shaking off excess. In a large skillet heat 2 tbsp.

of the oil and 2 tbsp. of the butter. Add veal, a few pieces at a time. Cook over moderate heat until brown, about 3 minutes on each side. As the meat browns place in a shallow ovenproof casserole.

Add additional oil and butter to skillet as needed, reserving 4 tbsp.

of the butter to be added when all of the meat is browned. To the hot butter stir in reserved mushrooms and onions; saute until golden, about 5 minutes. Remove mushrooms and onion to a bowl. Stir marsala and broth into skillet; bring to the boiling point. Reduce heat and simmer, uncovered, for 2 minutes, stirring to loosen particles on bottom of pan. Add tomatos, tarragon and reserved mushroom mixture; simmer for 2 minutes. Remove from heat; season with additional salt and pepper if necessary. Pour over meat. Cover. Bake for 20 to 30 minutes. To serve, arrange meat down center of hot serving platter.

Spoon sauce over meat. Garnish with minced parsley, if desired.

Yield: 6 portions.

Submitted By PAT STOCKETT On 06-18-95

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