- 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
ingredients
directions
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. |
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