Veal Marsala

By Janet-2

Ingredients

• For Brown sauce:
• • 1 quart soup stock
• • ½ stick butter
• • ½ cup onions, chopped
• • ½ cup carrots, chopped
• • 1 bay leaf
• • ¼ cup chopped parsley
• • 1 tsp. thyme
• • ¼ cup flour
• • 1 cup dry red wine
• • 1 tbsp. tomato paste
• • Fresh ground pepper
• • 4 tbsp. dry sherry
• • Salt to taste
• For Marsala sauce:
• • 1 cup chopped mushrooms
• • 2 tbsp. butter
• • ¼ cup marsala
• Veal scallopine

Preparation

Step 1

Heat half of the butter and sauté the vegetables. Then add bay leaf and thyme. Simmer.

In another pan, melt the remaining butter. Add the flour and stir until light brown. Stir this roux into the vegetables. Add remaining ingredients except sherry and salt. Bring to a boil, then simmer. Cook until sauce is reduced in half. Add sherry and simmer for 5 minutes. Add salt to taste.

For marsala sauce: sauté mushrooms in the butter. Stir in the brown sauce and bring to a boil. Add the marsala and immediately take off the heat.

Pour marsala sauce over the cooked veal.