Veal Marsala Recipe

Cooking Instructions

1. 1

   Prepare the Veal

   Season the veal medallions with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the veal medallions and sauté for about 3-4 minutes on each side, or until they are browned and cooked through. Remove the veal from the skillet and set aside.

2. 2

   Sauté the Mushrooms

   In the same skillet, add 2 tablespoons of butter. Once melted, add the sliced mushrooms and minced garlic. Sauté for about 5-7 minutes until the mushrooms are tender and browned.

3. 3

   Make the Sauce

   Pour in the Marsala wine and beef broth into the skillet with the mushrooms. Stir well to combine and scrape any browned bits from the bottom of the pan. Let the mixture simmer for about 10 minutes until it reduces slightly.

4. 4

   Combine and Serve

   Return the veal to the skillet and cook for an additional 2-3 minutes, allowing the flavors to meld. Stir in the remaining 2 tablespoons of butter until melted. Garnish with chopped parsley and serve hot.