Veal Marsala With Mushrooms

Veal Marsala With Mushrooms
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Marsala wine enhances the flavors of the mushrooms and sun-dried tomatoes.
15 min
Prep Time
25 min
Total Time
4 servings

Ingredients

1/2 cup
vegetable broth
10 pieces
sun-dried tomato
1 pound
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
fresh mushrooms, sliced
2 cups
hot cooked pasta
 
*Substitute 1 pound beef sirloin.
**Substitute 1 teaspoon dried basil leaves.

Directions

  1. Combine vegetable broth and tomatoes in small bowl; set aside.
  2. Place veal between two pieces of plastic food wrap. Pound with meat mallet or rolling pin to 1/4-inch thickness.
  3. Spray 10-inch skillet with no stick cooking spray. Add tomato mixture, 2 tablespoons 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).
  4. 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.

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