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Veal Marsala |
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Serves: 4 Print this Recipe1 pound veal round steaks (3/4 inch thick), trimmed and cut in serving 1/4 teaspoon salt 1/16 teaspoon pepper 3 tablespoons butter or margarine 1/2 cup marsala 1/4 cup water 3 tablespoons water 1 tablespoon flour 1 cup mushrooms sliced fresh Minced parsley Sprinkle veal with salt and pepper. In a 10-inch skillet over medium-high heat, brown steaks on both sides in butter or margarine. Remove steaks. Reduce heat to low. Stir Marsala and 1/4 cup water into drippings, stirring well to loosen browned bits from bottom of skillet. Return steaks to skillet; cover and simmer for 40 minutes or until fork-tender. Arrange on a heated platter; cover and keep warm. In a small bowl or cup, stir 3 tablespoons water and flour until blended; stir into pan drippings. Cook and stir over medium heat until thickened. Add mushrooms; cook and stir for 4 to 5 minutes. Pour sauce with mushrooms over steaks and garnish with parsley. Veal Marsala comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Ham Loaf Cubed Steak Parmigiana Peppered Steak New York Spaghetti Pie Orange Pork Chops Pork Roast Royale Fruited Lamb Roast Veal Marsala Stir-Fried Pork And Green Onions Party Chicken Stewed Chicken And Dumplings Turkey Mornay Salmon Cakes New Orleans Shrimp Creole Savory Turkey Scallop Layered Flounder Hollandaise Baked Sole Eggs Ole Baked Sausage And Eggs Asparagus-Onion Quiche Spanish Macaroni And Cheese Monterey Jack Cheese Enchiladas British Brunch Bake Springtime Vegetable Pasta Mediterranean Macaroni and Cheese Pizza Rounds Pork Bombay |
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