From skillet to table in 35 minutes. The simple Marsala sauce is loaded with mushrooms to top quick-cooking tender veal.
Recipe from Better Homes and Gardens
1 pound veal leg round steak or veal sirloin steak (about 1 pound)
3 cups fresh mushrooms (such as crimini, porcini, baby portobello, or button), quartered, halved, or sliced
4 teaspoons olive oil or cooking oil
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup dry Marsala
1/2 cup sliced green onions (4)
1 tablespoon snipped fresh sage or 1/2 teaspoon dried sage, crushed
1 tablespoon cold water
1 teaspoon cornstarch
1/8 teaspoon salt
Hot cooked noodles (optional)
Fresh herb sprigs (optional)
Sprinkle meat with the 1/4 teaspoon salt and the pepper. In the same skillet cook veal, half at at time, in the remaining 2 teaspoons hot oil over medium-high heat for 2 to 3 minutes or until no longer pink, turning once. Transfer to dinner plates; keep warm.
Add Marsala to drippings in skillet. Bring to boiling. Boil mixture gently, uncovered, for 1 minute, scraping up any browned bits. Return mushrooms to skillet; add green onions and sage. In a small bowl stir together cold water, cornstarch, and the 1/8 teaspoon salt; add to skillet. Cook and stir until slightly thickened and bubbly; cook and stir 1 minute more. To serve, spoon the mushroom mixture over meat. Serve immediately. If desired, serve with noodles and garnish with herb sprigs.
Makes 4 servings
Per Serving: cal. (kcal) 251, Fat, total (g) 8, chol. (mg) 88, sat. fat (g) 1, carb. (g) 7, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 3, pro. (g) 27, vit. A (IU) 49, vit. C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 283, Potassium (mg) 666, calcium (mg) 20, iron (mg) 2, Vegetables () 1, Medium-Fat Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
See More Shop Related Products