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Ingredients:
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20 ozs veal, pounded thinly (5 ozs for each portion)
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4 cups medium-sized mushrooms; sliced
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Flour
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1 TBsp garlic; minced
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1 cup scallions; diced
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4 cups beef or veal stock
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1 cup dry Marsala wine (or more, if needed)
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1/2 cup or more Olive Oil (not virgin)
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1/2 cup butter, melted
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Salt and Pepper to taste
Directions:
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Salt, pepper and oil veal on both sides.
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Coat both sides of each portion with flour.
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Add olive oil to lightly cover bottom of saute pan.
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Place pan on medium heat letting oil get hot but not smoking.
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Add veal and let brown on one side (medium rare).
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Turn over; add garlic and diced mushrooms.
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Simmer while browning other side.
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Drain all but 1 Tbsp oil then add beef stock until boiling.
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Now add scallions and Marsala wine.
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Let all ingredients simmer for 5 minutes.
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In another saute pan, add butter and let it melt; turn stove off.
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Add flour, stirring constantly until thickened (add more flour, if needed.)
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Add flour mixture to veal to thicken beef stock gravy.
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Let simmer again for five minutes and serve immediately.
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Serves 4
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