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Concetta’s Veal Marsala   | metropolitanmarket.com

Exceptional Meat...Exceptional Seafood

entree-veal

Concetta’s Veal Marsala  


Ingredients:

2.25 LB  Veal Top Round, cap off

1/3 C  Marsala Wine

9 ozs.   Portobello Mushrooms

TT  Salt and White Pepper

2 T  Plugra Clarified Butter

16 ozs.  Haserot Culinaire Glace de Veau

As needed  Flour to coat veal

 

Directions:

Cut veal into medallions and pound slightly to even out thickness.

Dust with flour and shake off excess.

Heat butter in sauté pan to smoke point and sauté veal quickly until just cooked through.

Add mushrooms, sauté quickly.

Deglaze pan with Marsala wine and reduce by 50%.

Add veal stock and reduce by 50%.

Adjust seasonings with salt and pepper.

 

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Posted in entree-veal, Recipe