Veal Marsala Yield: 6 Servings
2 lb Veal scaloppine 1/2 ts Salt 1/8 ts Pepper 3 tb Butter 3 tb Beef stock 1/3 c Marsala wine
Sprinkle veal with salt and pepper. Heat butter in a saute pan and brown veal, a few pieces at a time, 2-3 minutes on each side. Remove veal from pan and keep warm. Add stock and Marsala to the pan and boil 1-2 minutes, stirring to incorporate all browned bits. Pour sauce over veal and serve.
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