Veal Marsala with Mushrooms
Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
8
- 1tablespoons plain flour
- 1/4 cup cream
- 40grams butter
- 750grams green beans, trimmed
- 1/3 cup marsala wine
- 2tablespoons parsley, chopped
- 400grams button mushrooms
- 2teaspoons extra virgin olive oil
- 3/4 cup beef stock
- 2kilograms small potatoes
- 1 pinch black pepper (for seasoning)
- 8 veal schnitzels
- 1 pinch pink salt ground (to taste)
Nutrition per serving
4760kJ
Protein
94.2grams
Sugars
7.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Heat the oil in a large frying pan cover over medium-high heat. Cook the schnitzels in batches for about 1 minute each side. Set aside on a plate covered with foil.
Step 2 of 6
Add the marsala to the pan and stir to combine with pan juices. Remove from heat and sprinkle flour over. Stir until smooth. Add stock, return to heat and bring to the boil. Add the mushrooms. Reduce heat to low. Cover and simmer for 10 minutes.
Step 3 of 6
Meanwhile, steam potatoes for 10 minutes until tender. Remove, add butter and parsley and season with salt and pepper. Cover to keep warm.
Step 4 of 6
Cook the beans in boiling water until just tender.
Step 5 of 6
Stir cream into mushroom sauce. Return veal to pan. Turn to coat with the sauce and allow to heat through.
Step 6 of 6
Serve with the potatoes and beans.
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