Veal Marsala

By pattie_d

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.

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.