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.
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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