Veal Marsala with Mushrooms

By MaryGladys

Ingredients

• 1 lb fresh mushrooms
• 2 lbs boneless Leg of Veal, cut 1/4" thick
• 1/4 cup onion, minced
• 1 cup Dry Marsala
• 1 cup beef broth
• 1 1/2 cups tomatoes, peeled, seeded and diced
• 6 Tbs oil, divided
• 8 Tbs butter or margarine, divided
• 1/4 cup lemon Juice
• 1 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tsp tarragon leaves, crushed

Details

Servings 1

Preparation

Step 1

Preheat oven to 350 degrees. Rinse, pat dry and slice fresh mushrooms (makes about 5 ½ cups); set aside. Pound veal between 2 pieces waxed paper until thin. Combine lemon juice, salt and black pepper. Brush on both sides of veal. Dredge meat with flour, carefully shaking off excess. In a large skillet heat 2 T. of the oil and 2 T. of the butter.

Add veal, a few pieces at a time. Cook over moderate heat until brown, about 3 minutes on each side. As the meat browns place in a shallow ovenproof casserole. Add additional oil and butter to skillet as needed, reserving 4 T. of the butter to be added when all the meat is browned.

To the hot butter stir in reserved mushrooms and onion; sauté until golden, about 5 minutes. Remove mushrooms and onion to a bowl. Stir Marsala and broth into skillet; bring to the boiling point. Reduce heat and simmer, uncovered, for 2 minutes, stirring to loosen particles on bottom of pan.

Add tomatoes, tarragon and reserved mushroom mixture; simmer for 2 minutes. Remove from heat; season with additional salt and pepper if necessary. Pour over meat. Cover. Bake for 20 to 30 minutes. To serve, arrange meat down center of hot serving platter. Spoon sauce over meat.