Veal Marsala With Mushrooms
Marsala wine enhances the flavors of the mushrooms and sun-dried tomatoes.
1/2 cup vegetable broth
10 sun-dried tomato pieces
1 pound veal sirloin, cut into 4 pieces*
1/4 cup chopped green onions
1 tablespoon chopped fresh basil leaves**
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup dry Marsala wine or apple juice
1 (8-ounce) package mushrooms (shiitake, baby portabello, button and/or crimini), sliced
2 cups hot cooked pasta
Combine vegetable broth and tomatoes in small bowl; set aside.
Place veal between two pieces of plastic food wrap. Pound with meat mallet or rolling pin to 1/4-inch thickness.
Spray 10-inch skillet with no stick cooking spray. Add tomato mixture,
green onions, basil, garlic, salt and pepper. Cook over medium-high heat, stirring occasionally, until mixture comes to a full boil (2 to 3 minutes).
Add veal. Continue cooking, turning once, until lightly browned (2 to 3 minutes). Add wine and mushrooms. Continue cooking, stirring occasionally, until veal and mushrooms are tender (4 to 5 minutes). Serve over pasta. Sprinkle with remaining green onions.
*Substitute 1 pound beef sirloin.
**Substitute 1 teaspoon dried basil leaves.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #9113©1996Land O'Lakes, Inc.