• ¼ cup flour
  • 3 tablespoons butter
  • freshly ground pepper
  • paprika
  • ½ lb small button mushrooms
  • 1 ½ lbs veal
  • ¼ cup minced shallot
  • 1 clove garlic, minced
  • ½ cup sweet Marsala


1. Blend flour, pepper and paprika. Coat veal lightly, shaking off excess.
2. Melt 2 tablespoons margarine in large nonstick skillet over medium heat.
3. Add mushrooms, shallot and garlic and saute until shallot is tender. Remove vegetables with slotted spoon and set aside.
4. Add remaining margarine to skillet. Saute veal in batches 2 to 3 minutes on each side until light golden (do NOT brown).
5. Combine veal and vegetables in skillet, add Marsala and cook an additional minute. Arrange veal and mushrooms on heated platter, cover and keep warm.
6. Reduce liquid in skillet to thin syrupy glaze. Pour over veal and mushrooms and serve immediately.



MacGourmet downloadVeal marsala with mushrooms. To import, drag image to your MacGourmet recipe box.


4 servings