Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
Labor Day
More Recipes Like This
Veal Marsala
Terri's Veal Marsala
Veal Forestiere
Pan-fried Steak with Marsala Sauce
Veal Oscar
MORE
Top Related Articles
Classic Vodka Cocktails
Classic Tequila Cocktails
Classic Rum Cocktails
Classic Whiskey Cocktails: American Style
Classic Gin Cocktails
Italian Cuisine
Making a Vegetarian Lasagna (Video)
Five Valentine's Day Dinners for Two
Making Pesto (Video)
Pasta, Per Favore
Related Collections
Authentic Italian Beef and Pork
Authentic Italian Recipes
Canned Soup and Stock
Gourmet Beef Main Dishes
Italian Beef and Pork
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Classic Veal Marsala
SUBMITTED BY:
NAN WAUGH
PHOTO BY:
bhague
"I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted."
RECIPE RATING:
Read Reviews
(22)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons olive oil
1 pound veal medallions
1 cup all-purpose flour
salt and pepper to taste
1 large shallot, minced
1 pound fresh mushrooms, sliced
1 cup dry Marsala
1 clove garlic, minced
2 cups low-sodium chicken broth
1 cup low-sodium beef broth
2 tablespoons unsalted butter
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat the oven to 250 degrees F (120 degrees C).
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Lightly coat the veal medallions in flour, and season with salt and pepper. Cook in the heated skillet about 5 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.
Heat the remaining olive oil in the skillet over medium low heat, and saute the shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in the Marsala and garlic. Cook and stir until thickened. Mix the chicken broth and beef broth into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in the butter until melted. Serve over the veal.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Apr. 27, 2005 by
LARANEFF
X
Full Review
LARANEFF
Apr. 27, 2005
THis was a great recipe, and pretty easy. I read it wrong (and after reading the reviews, i think that was a good thing. I didn't reduce it down to 1/4 cup, I reduced it to 1/4 of it's original 4 cups of liquid. This left 1 cup of suace, which was perfect to cover the veal, and the pasta I made to go with it. It was a thin sauce, but it was thicker than the broth was originally, and I made sure it had cooled enough so the butter thickened it and didn't get greasy.
Was this review helpful?
[
YES
]
7 users found this review helpful
THis was a great recipe, and pretty easy. I read it wrong (and after reading the reviews, i...
MORE
MORE
Reviewed on Apr. 4, 2005 by CMCOLLURA
X
Full Review
CMCOLLURA
Apr. 4, 2005
This is outstanding dish. My wife thinks I'm culinary expert after this one. It did take longer than expected for liquid to reduce. I will cut down amount of broth next time.
Was this review helpful?
[
YES
]
7 users found this review helpful
This is outstanding dish. My wife thinks I'm culinary expert after this one. It did take...
MORE
MORE
Reviewed on Sep. 9, 2004 by
NH Seacoast Cook
X
Full Review
NH Seacoast Cook
Sep. 9, 2004
Wonderful recipe in every way. I included turkey breast slices along with the veal because my husband doesn't eat beef. Served it with angel hair pasta (dressed with a small amount butter, a little extra virgin olive oil, a touch of garlic and a few shavings of parmesan cheese.) Three of us polished off 6 servings! I added a little more garlic and forgot the finishing butter, but no matter--we're going to have this often (when we're not counting calories!)
Was this review helpful?
[
YES
]
4 users found this review helpful
Wonderful recipe in every way. I included turkey breast slices along with the veal because my...
MORE
MORE
Reviewed on Oct. 7, 2004 by JEANETTESIMCOX
X
Full Review
JEANETTESIMCOX
Oct. 7, 2004
This recipe was great. I also cut the broth down to 1 and 1/2 cups from 3 cups. Made plenty of sauce and sprinkled about 1 tspb. of flour to thicken in order to speed up the cook time.
Was this review helpful?
[
YES
]
3 users found this review helpful
This recipe was great. I also cut the broth down to 1 and 1/2 cups from 3 cups. Made plenty...
MORE
MORE
Reviewed on May 31, 2004 by Tutu
X
Full Review
Tutu
May 31, 2004
This recipe was tremendous. I have tried many Marsala recipes, but this is by far the only one I have ever made that is “Second To None”. The only change I made was to reduce the chicken broth to one cup. My family likes a lot of gravy/sauce so I did not reduce the liquid, however, I did thicken it with flour which enabled it to stay on the pasta. I rated this with 5 STARS, although it Rated a 10 at our dinner table. Thanks Nan for sharing.☺
Was this review helpful?
[
YES
]
3 users found this review helpful
This recipe was tremendous. I have tried many Marsala recipes, but this is by far the only one...
MORE
MORE
Reviewed on Apr. 10, 2007 by jim2006
X
Full Review
jim2006
Apr. 10, 2007
This was very, very good. I'll cook it a few more times before it's finally delicious. I did not change the recipe, except that I used Land O'Lakes "Fresh Buttery Spread" instead of butter, and I did not use any flour or cornstarch because I wanted a low-carb version. I also failed to use low-sodium beef and chicken broth, and that made a big difference because I did reduce the sauce all the way down to about half a cup, and so the sauce, though very, very good, was salty. Next time, I will definitely use low-sodium stock. Also, when I remake this (and I definitely will), I will add the mushrooms (which I always sautee separately) after reducing the sauce, and I will sautee the veal at the end. Keeping the veal in the oven did seem to make it just a tad less tender, I think.
Was this review helpful?
[
YES
]
2 users found this review helpful
This was very, very good. I'll cook it a few more times before it's finally delicious. I did...
MORE
MORE
Reviewed on Mar. 29, 2007 by
CARLYNSMOMMY
X
Full Review
CARLYNSMOMMY
Mar. 29, 2007
Hubby, and I loved this meal! Did'nt change a thing. Thanx for sharing!
Was this review helpful?
[
YES
]
2 users found this review helpful
Hubby, and I loved this meal! Did'nt change a thing. Thanx for sharing!
MORE
MORE
Reviewed on Feb. 18, 2007 by Leslie
X
Full Review
Leslie
Feb. 18, 2007
The flavor was delicious and my husband and I loved it. I served it over egg noodles. I made the mistake of NOT using low sodium broth, and it was too salty, so the noodles toned that down some. I agree with other raters about the reduction. After 30 minutes it didn't look like it was going to thicken or reduce a whole lot, so I added a little flour, reduced to about 1 to 1 1/2 cups, and I needed that much as we love sauce. Thank you for the recipe, my first time making marsala and I will make this a regular part of my meals now.
Was this review helpful?
[
YES
]
2 users found this review helpful
The flavor was delicious and my husband and I loved it. I served it over egg noodles. I made...
MORE
MORE
Reviewed on Aug. 23, 2006 by
ROYSAPER
X
Full Review
ROYSAPER
Aug. 23, 2006
Excellent recipe. I was not able to find veal so I used 1 1/2 pounds of chicken breast pieces and it turned out great! The Marsala gave a rich flavor and mushroom sauce was superb. I added cornstarch to some broth and thickened the sauce, intentionally keeping the sauce from reducing as a lot of sauce is much better than almost no sauce. If anything, more broth should be added so the sauce is plentiful. I skipped the addition of butter at the end as totally unnecessary. I served the chicken Marsala adjacent to olive-oiled and parmesan covered tri-color noodles. For dessert: creme brule. Wish you were here!
Was this review helpful?
[
YES
]
2 users found this review helpful
Excellent recipe. I was not able to find veal so I used 1 1/2 pounds of chicken breast pieces...
MORE
MORE
Reviewed on May 10, 2006 by Brittany
X
Full Review
Brittany
May 10, 2006
Loved this recipe! Probably the best Marsala I've ever made. I will be trying it again soon with chicken. Definitely do NOT reduce the sauce down to 1/4 cup, though. It's just not enough sauce. I reduced to about a cup and still wish I had had more! Will probably reduce to 1 1/2 cups next time. Also, I was thinking about omiting the butter at the end but ended up leaving it. Definitely a good idea because finishing the sauce with the butter is the perfect touch! 5 stars!
Was this review helpful?
[