Veal Marsala - Recipe.com

By dorchuk

From skillet to table in 35 minutes. The simple Marsala sauce is loaded with mushrooms to top quick-cooking tender veal.

Ingredients

• 1 pound veal leg round steak or veal sirloin steak (about 1 pound) see savings
• 3 cups fresh mushrooms (such as crimini, porcini, baby portobello, or button), quartered, halved, or sliced see savings
• 4 teaspoons olive oil or cooking oil see savings
• 1/4 teaspoon salt see savings
• 1/4 teaspoon black pepper see savings
• 3/4 cup dry Marsala see savings
• 1/2 cup sliced green onions (4) see savings
• 1 tablespoon snipped fresh sage or 1/2 teaspoon dried sage, crushed see savings
• 1 tablespoon cold water see savings
• 1 teaspoon cornstarch see savings
• 1/8 teaspoon salt see savings
• Hot cooked noodles (optional) see savings
• Fresh herb sprigs (optional) see savings

Preparation

Step 1

Cut veal into four serving-size pieces. Place each veal piece between two pieces of plastic wrap. Use the flat side of a meat mallet to lightly pound each slice to about 1/8-inch-thick, working from center to edges. Remove plastic wrap. Set meat aside.
In a 12-inch skillet cook the mushrooms in 2 teaspoons of the hot oil for 4 to 5 minutes or until tender. Remove from skillet; set aside.

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.