Ragout Of Veal With Mushrooms Marsala Recipes

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.

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.

VEAL MARSALA

Steps:

• Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.
• In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.
• In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.
• Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.

VEAL MARSALA

Steps:

• mix flour,salt pepper on plate.
• dredge veal and set aside.
• heat butter and oil in saute pan,add veal, saute about 3 minutes per side, remove from pan add mushrooms and saute until browned, about 10 minutes, remove.
• add marsala to deglaze pan, add chicken broth and reduce by half.
• add veal and mushrooms to pan to heat through.