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Source: America's Favorite Food Associations

Veal Marsala with Mushrooms
Veal Marsala with Mushrooms is an easy to make, hearty meal!
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Serves: 6
Prep Time: 20 minutes
Cook Time: 60 minutes
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1 pound fresh mushrooms
2 pounds veal, boneless leg of veal, cut 1/4 inch thick
1/4 cup onion, minced
1 cup beef broth
1 1/2 cups tomatoes, peeled, seeded and diced
6 tablespoons oil, divided
8 tablespoons butter, divided
1/4 cup lemon juice
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon tarragon leaves, crushed
1 cup Marsala wine, dry




Preheat oven to 350 degrees. Rinse, pat dry and slice fresh mushrooms (makes about 5.5 cups); set aside. Pound veal between 2 pieces waxed paper until thin. Combine lemon juice, salt and black pepper. Brush on both sides of veal. Dredge meat with flour, carefully shaking off excess. In a large skillet heat 2 T. of the oil and 2 T. of the butter. Add veal, a few pieces at a time. Cook over moderate heat until brown, about 3 minutes on each side. As the meat browns place in a shallow ovenproof casserole. Add additional oil and butter to skillet as needed, reserving 4 T. of the butter to be added when all the meat is browned. To the hot butter stir in reserved mushrooms and onion; saute until golden, about 5 minutes. Remove mushrooms and onion to a bowl. Stir Marsala and broth into skillet; bring to the boiling point. Reduce heat and simmer, uncovered, for 2 minutes, stirring to loosen particles on bottom of pan. Add tomatoes, tarragon and reserved mushroom mixture; simmer for 2 minutes. Remove from heat; season with additional salt and pepper if necessary. Pour over meat. Cover. Bake for 20 to 30 minutes. To serve, arrange meat down center of hot serving platter. Spoon sauce over meat. Garnish with minced parsley, if desired.




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