Mrs Bs Beef Scaloppine Marsala Recipes

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SCALOPPINE AL MARSALA



Scaloppine al Marsala image

Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. A recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.

Provided by saretta

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 8

1 ⅓ pounds veal medallions
2 tablespoons all-purpose flour, or as needed
2 tablespoons butter
1 tablespoon extra-virgin olive oil
salt and pepper to taste
½ cup Marsala wine
½ cup water
1 tablespoon cornstarch

Steps:

  • Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
  • Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
  • Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
  • Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
  • Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 9 g, Cholesterol 119.5 mg, Fat 13.4 g, Fiber 0.1 g, Protein 22.1 g, SaturatedFat 5.3 g, Sodium 150.2 mg, Sugar 2.4 g

MARSALA SAUCE



Marsala Sauce image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil
1/4 cup onion, diced
1 tablespoon garlic, chopped
1/2 pound mushrooms, sliced
3 tablespoons flour
1/2 cup Marsala wine
1 1/2 cups beef stock
Salt and pepper, to taste

Steps:

  • Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

MRS. B'S BEEF SCALOPPINE MARSALA



MRS. B'S BEEF SCALOPPINE MARSALA image

Categories     Beef

Yield 6

Number Of Ingredients 15

2 3/4-pound beef top round steaks, each cut 1/4 in thick
1 egg
3 tablespoons milk
1 1/4 cups dried bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup butter or margarine
1 garlic clove, sliced
3/4 cup water (or beef broth)
2 teaspoons all-purpose flour
1/2 cup Marsala wine
1/4 cup minced parsley
1 beef-flavored bouillon cube or envelope (or broth)
2

Steps:

  • Serve with white rice and peas mixed in. 1. On cutting board, with meat mallet or dull edge of French knife, pound each beef top round steak to 1/8-inch thickness. Cut steaks into about 4" by 2" pieces. 2. In pie plate, beat egg with milk. On waxed paper, combine bread crumbs, Parmesan cheese, salt, and pepper. Dip meat in egg mixture, then coat with crumb mixture. 3. In 12-inch skillet over medium-high heat, melt 2 tablespoons butter. Cook garlic and one-third of meat until meat is lightly browned; remove to platter; keep warm. Repeat with remaining meat, using 1/2 cup butter in all. In cup, mix water with flour. 5. Discard garlic; melt remaining butter in skillet. Add water mixture, Marsala wine, parsley, bouillon. Cook, stirring, until thickened; pour over meat. Serve with rice and peas. Makes 6 servings.

BEEF SCALOPPINE



Beef Scaloppine image

Another dish we ate growing up. This is one of my favorites!We always ate it over cooked rice and I actually like to DOUBLE the recipe to have PLENTY of gravy.

Provided by Marlene.

Categories     Stove Top

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 10

1 round steak, cut into strips
1/2 cup flour
salt
pepper
garlic salt
1 chicken bouillon cube
1 cup water
2 (10 1/4 ounce) cans beef gravy
3/4 cup red wine
2 green onions

Steps:

  • Mix the flour, salt, pepper and garlic salt.
  • Coat the strips of meat.
  • Fry in a pan, using shortening or oil until brown.
  • Add the chicken bullion cube dissolved in the 1 cup water.
  • Add the 2 cans beef gravy and the 3/4 cup red wine.
  • Simmer for 1- 1 1/2 hours.
  • Garnish with chopped green onion.
  • Best when served over cooked rice!

SCALOPPINE WITH ANY MEAT



Scaloppine With Any Meat image

You can use any kind of meat to make these dead-simple scaloppine - veal, turkey, chicken, pork, even beef if you can find pieces thin enough. Cook them quickly in butter over high heat, then turn those buttery pan drippings into your sauce, seasoning it with garlic and a squeeze of lemon or lime. This needs no further embellishment. But a handful of capers, sliced olives, chopped fresh herbs or toasted sliced almonds warmed in the butter at the last minute wouldn't do any harm, either.

Provided by Melissa Clark

Categories     main course

Time 10m

Yield 4 servings

Number Of Ingredients 5

1 pound any meat cutlets (veal, chicken, turkey, pork), pounded 1/4 inch thick
Kosher salt and black pepper
Unsalted butter
1 to 2 garlic cloves, grated on a Microplane or minced
Lemon or lime wedges

Steps:

  • Season cutlets with salt and pepper. Melt butter in a large skillet over high heat. Add cutlets and cook quickly, about 1 minute per side. Transfer cutlets to a plate.
  • Return skillet to low heat. Add garlic and cook, swirling the pan, until you can smell it. Squeeze in the lemon or lime juice and season with salt and pepper. Spoon over cutlets and serve.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams

SCALOPPINE AL MARSALA



Scaloppine al Marsala image

Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. It's a recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.

Provided by saretta

Categories     Italian Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 ⅓ pounds veal medallions
2 tablespoons all-purpose flour, or as needed
2 tablespoons butter
1 tablespoon extra-virgin olive oil
salt and pepper to taste
½ cup Marsala wine
½ cup water
1 tablespoon cornstarch

Steps:

  • Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
  • Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
  • Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
  • Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
  • Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 9 g, Cholesterol 119.5 mg, Fat 13.4 g, Fiber 0.1 g, Protein 22.1 g, SaturatedFat 5.3 g, Sodium 150.2 mg, Sugar 2.4 g

CROCK POT BEEF MARSALA



Crock Pot Beef Marsala image

A Sandra Lee recipe that was featured in my son's school fundraising food co-op pamphlet. A nice twist using beef cubes instead of chicken. The sauce is a thin sauce; great served over egg noodles, rice or with mashed potatoes.

Provided by TheDancingCook

Categories     Meat

Time 8h5m

Yield 6 serving(s)

Number Of Ingredients 9

4 tablespoons olive oil
2 lbs beef stew meat or 2 lbs sirloin, cut into bite sized chunks
4 tablespoons flour
2 garlic cloves, crushed
1 -1 1/2 cup good quality marsala wine
1 cup chicken stock
2 (14 ounce) cans cream of mushroom soup
1 (8 ounce) package baby portabella mushrooms, sliced
salt and pepper, to taste

Steps:

  • Heat olive oil in a medium skillet over medium heat; add beef cubes and saute until browned.
  • Add garlic; saute until garlic is lightly browned; add flour and stir until well coated.
  • Transfer meat into the crockpot and add Marsala, broth, soup and sliced mushrooms; mix well.
  • Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 7 hours or until meat is tender; add salt and pepper to taste.
  • Serve with or over rice, egg noodles or mashed potatoes.

SCALOPPINE AL MARSALA



Scaloppine al Marsala image

Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. It's a recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.

Provided by saretta

Categories     Italian Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 ⅓ pounds veal medallions
2 tablespoons all-purpose flour, or as needed
2 tablespoons butter
1 tablespoon extra-virgin olive oil
salt and pepper to taste
½ cup Marsala wine
½ cup water
1 tablespoon cornstarch

Steps:

  • Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
  • Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
  • Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
  • Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
  • Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 9 g, Cholesterol 119.5 mg, Fat 13.4 g, Fiber 0.1 g, Protein 22.1 g, SaturatedFat 5.3 g, Sodium 150.2 mg, Sugar 2.4 g

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