Veal Scaloppine Marsala Using Beef Broth Recipe
Ingredients
| Veal tenders - 1 1/2 pounds, thinly sliced | ||
| Butter margarine | 1/4 Cup (16 tbs) | |
| Marsala wine | 1/4 Cup (16 tbs) | |
| Condensed beef broth - 1 can or 10 1/2 ounces | ||
| 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.
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.
Chef
