Fruited Veal Marsala
|Fresh brussels sprouts/One package of 10-ounce frozen brussels sprouts||2 Cup (32 tbs)|
|Celery stalks||3 , bias-sliced into 1-inch pieces|
|Boneless veal leg round steak||1 Pound, cut 1/4 inch thick|
|Nonstick spray coating||1|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Dry marsala/Sherry||1⁄3 Cup (5.33 tbs)|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Bay leaf||1 Small|
|Seedless grapes||1 Cup (16 tbs), halved|
Cook brussels sprouts and celery in a small amount of boiling water about 10 minutes or till crisp-tender.
Drain and keep warm.
Halve any large sprouts.
Cut veal into six serving-size pieces, then pound to 1/8-inch thickness.
Spray a large skillet with nonstick coating.
Cook meat in the skillet about 1 minute on each side or until tender.
Transfer meat to a platter and keep warm.
Add orange juice, Marsala, bouillon granules, bay leaf, and 2 tablespoons water to skillet.
Bring to boiling; reduce heat.
Simmer, uncovered, about 5 minutes or till reduced to about 1/4 cup.
Add grapes, then simmer about 1 minute more or till hot.
Discard bay leaf.
Spoon over meat and vegetables.