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Pan-Fried Steak with Marsala Sauce

Reviewed: Jul. 18, 2006
WHAT GREAT FLAVOR. WE HAD THIS A A RESTURANT AND WENT HUNTING FOR A RECIPE. WE ALL ATE UNTILL WE WERE ILL. ID SAY THIS AND I DID GREAT. I DID A COUPLE OF THINGS DIFFRENT. NOT CAREING FOR ROSEMARY I USED FRESH THYME. SLICED ONIONS AND MUSHROOMS. ABOUT A 1/2 CUP HEAVY CREAM JUST TO THICKEN THINGS AND ADD FLAVOR. I USED BOXED LOW SALT BEEF BROTH. THE MASALA WAS ALSO THE LOWEST SALT I COULD FIND. WHICH I FOUND WITH THE COOKING WINES.HOPE THIS HELPS YOU.
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