Ragout Of Veal With Mushrooms Marsala Recipes

MUSHROOM VEAL MARSALA

Steps:

• Place the seasoned flour in a plastic bag and add the veal scallops & shake until they are well coated. Set aside.
• In a large skillet, heat the oil and butter until hot. Add the mushrooms and cook until golden brown. Remove to a separate dish.
• Fry the scallops in the skillet one minute per side. Remove to the dish with the mushrooms.
• Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.
• Add the chicken broth and cook until the sauce has reduced and thickened.
• Stir in the cream and return the mushroom and veal to the pan to reheat.
• Serve the veal scallops with a good sized spoonful of the mushroom marsala sauce.

VEAL MARSALA (WITH ONION AND MUSHROOMS)

Steps:

• Place one cutlet on a sheet of waxed paper and cover with a second sheet of waxed paper, and pound cutlet to an even thickness with a mallet. Repeat with remaining cutlets.
• Toss flour, 1/2 teaspoons of the salt and the pepper on a sheet of waxed paper (I like to use a shallow bowl) and dredge each piece in the flour.
• Reserve 2 teaspoons of the flour mixture.
• Heat oil and 1 tablespoons of the butter in a large skillet over medium-high heat just until sizzling.
• Add half the amount of cutlets and brown about 1 minute per side.
• Transfer browned cutlets to a plate and keep warm. Repeat with remaining batch of cutlets, adding an additional tablespoons of butter.
• Reduce heat to medium and add remaining tablespoons of butter and stir in onions and cook 3 minutes.
• Add sliced mushrooms; cook another 3 minutes, stirring.
• Sprinkle with reserved 2 teaspoons flour mixture. Stir to coat. Add Marsala wine and chicken broth and bring to a simmer, stirring up browned bits from bottom of pan.
• Add cutlets back to the pan and season with remaining 1/4 teaspoon of salt and cook covered for 3 minutes, until sauce is slightly thickened.
• Serve over warm egg noodles.

RAGOUT OF VEAL WITH MUSHROOMS MARSALA

Steps:

• On high heat brown veal in 1 T each oil and butter; set aside.
• To hot pan add remaining oil and butter.
• On med heat cook onion, mushrooms and thyme for 4 minutes.
• Add Marsala.
• Stir in soup, water, paprika, salt and pepper.
• Return veal and juices accumulated to pan.
• Reduce heat to low, cover and simmer for 1 hour,, stirring occasionally.
• Uncover and simmer for 20 minutes more, until veal is very tender and sauce has thickened to desired consistency.