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Veal Scaloppine Marsala Using Beef Broth

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Ingredients
  Veal tenders 1 1⁄2 Pound, thinly sliced
  Margarine/Butter 1⁄4 Cup (4 tbs)
  Marsala wine 1⁄4 Cup (4 tbs)
  Condensed beef broth 10 1⁄2 Ounce (1 Can)
  Flour 1 Tablespoon
Directions

GETTING READY
1. Cut the veal into pieces which are 3 inches thick.

MAKING
2. In a skillet add butter and brown the veal pieces in it.
3. Pour in wine and let it come to a gentle boil.
3. Keep stirring the ingredients slowly, to loosen the browned bits from the veal.

FINALIZING
4.Blend the broth with flour until you get a smooth consistency.
5. Keep stirring the mixture and let it cook, till it thickens.

SERVING
6. Serve the veal with the sauce accompanied with potatoes or pasta.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Veal
Interest: 
Everyday
Cook Time: 
30 Minutes
Servings: 
6

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