Veal Marsala

By McLean

Ingredients

• 1 pound veal scaloppine
• 1/4 cup all-purpose flour, divided
• 2/3 cup beef consommé
• 1 tablespoon butter
• 1/2 cup dry marsala wine
• 1 cup presliced mushrooms
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley

Preparation

Step 1

Dredge veal in 3 tablespoons flour. Combine 1 tablespoon flour and consommé, stirring with a whisk; set aside.

Melt butter in a large nonstick skillet over medium-high heat. Add veal, cook 1 1/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan.

You may, at this point, add a clove of minced garlic or a small onion, finely chopped, and saute with the mushrooms, add additional butter if needed.

Add wine to pan, scraping pan to loosen browned bits. Add consommé mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick. Return veal to pan; sprinkle with parsley.