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George's Veal Marsala

Soup 'n Salads
Spuds 'n Veges

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Ingredients: George Dudley, my brother-in-law and saute chef by profession, taught me this recipe and it's my favorite dish.
20 ozs veal, pounded thinly (5 ozs for each portion)
4 cups medium-sized mushrooms; sliced
1 TBsp garlic; minced
1 cup scallions; diced
4 cups beef or veal stock
1 cup dry Marsala wine (or more, if needed)
1/2 cup or more Olive Oil (not virgin)
1/2 cup butter, melted
Salt and Pepper to taste
  1. Salt, pepper and oil veal on both sides.
  2. Coat both sides of each portion with flour.
  3. Add olive oil to lightly cover bottom of saute pan.
  4. Place pan on medium heat letting oil get hot but not smoking.
  5. Add veal and let brown on one side (medium rare).
  6. Turn over; add garlic and diced mushrooms.
  7. Simmer while browning other side.
  8. Drain all but 1 Tbsp oil then add beef stock until boiling.
  9. Now add scallions and Marsala wine.
  10. Let all ingredients simmer for 5 minutes.
  11. In another saute pan, add butter and let it melt; turn stove off.
  12. Add flour, stirring constantly until thickened (add more flour, if needed.)
  13. Add flour mixture to veal to thicken beef stock gravy.
  14. Let simmer again for five minutes and serve immediately.
  15. Serves 4
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