RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5038
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| Recipe Name: |
Veal Marsala - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Veal |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.82
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Steamed white rice. |
| Comments: |
Adapted by Robert D Frank.
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Ingredients:
3 Tablespoons oil, olive
1 to taste salt and pepper
4 Ounce(wt)s mushrooms
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Directions:
Put dried procini mushrooms into container with 1/4 cup water. Cover with saran wrap, leaving a breathing hole. Microwave on high for 1 minute, set aside.
Thinly slice mushrooms. Finely chop shallot. Add 1 Tbs oil to pan and saute shallots and mushrooms. Remove from skillet and set aside.
Season flour with salt and pepper. Pound veal scallops to 1/8 inch into seasoned flour and shake off the excess. In the skillet, melt half Tbls of butter with 2 Tbs oil over medium heat. Add the veal, three or four at a time, and brown them for about 3 minutes on each side. Then transfer them to a heated plate.
Remove the softened porcini mushrooms from the liquid, saving the liquid. Chop and add to the mushroom/shallot mixture. Strain the liquid.
Pour off the fat from the skillet. Deglaze the pan with the marsala wine and 1/4 cup of stock and boil the liquid briskly over high heat for 1 to 2 minutes, scraping up browned bits. Return the veal to the skillet, add the mushroom mixture, the mushroom liquid and then cover the pan and simmer over low heat for 10 to 15 minutes, basting veal now and then with the pan juices.
To serve, transfer the scallops to a heated platter. Add the remaining stock to the sauce and boil briskly. When the sauce has reduced considerably and has the consistency of a syrupy glaze, taste it for seasoning. Remove the pan from the heat and stir in the remaining softened butter. Pour the sauce over the scallops. |
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| Nutrition per Serving: |
| Calories: |
348 |
Total Carbs: |
18.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
44.0 |
Fat: |
21.7 |
Protein: |
12.85 |
| Fiber: |
0.78 |
Sodium: |
92.38 |
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