Monday, August 29, 2011

Veal Marsala with Mushrooms


Here is another one of those old family recipes that we have had for years!  It seems that it has been a long time since we have had it but it is definitely a favorite either way!  The great thing about this recipe is that if you aren't a big vela fan (I must admit it isn't my favorite meat though I am not likely to pass it up) you can easily substitute the veal for chicken if you want and it is just as delicious and tasty! 

Veal Marsala with Mushrooms

1 pound veal scallops
flour
salt and pepper
8 tablespoons butter
4 tablespoons olive oil
2 teaspoons lemon juice
1/2 pound mushrooms, sliced
2 bunches scallions, minced
4 cloves garlic, minced
2 cups (ish) or marsala (or red)
1 can beef consumme
1 can beef broth
Parsley, minced

Pound the scallops between two sheets of waxed paper until very thin, about 1/8-inch.  Season with salt and pepper and dredge in flour, shaking off excess.   
In a skillet, saute scallops in half of the garlic and olive oil over  high heat until brown on both sides and transfer to a dish.  Add remaining butter to skillet and cook the mushrooms, scallions and garlic over moderate heat for about 3 minutes.  

Transfer mixtre to dish and add to the skillet the marsala, beef broth and lemon juice and bring to a boil.   Return veal and mushrooms to skillet and simmer for ten minutes.  Serve with noodles and sprinkle with mince parsley. 
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