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Title:
Recipe: Veal Marsala Portabella
Board:
From:
Gladys/PR 8-25-2003
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 MSG ID: 3120420
VEAL MARSALA PORTABELLA

1 tablespoon butter
2 2-oz. veal medallions
seasoned flour to dredge in
2 oz. sweet marsala
3 large slices portabella mushrooms
6 oz. heavy cream
1 teaspoon chopped onion

Heat a 10" saute skillet. Add 1 tablespoon butter. Dredge veal medallions in flour and saute medallions until light brown on each side. Remove veal from pan and put in a warm place. Add onions, mushrooms, marsala, heavy cream and season with salt and pepper. Reduce to a medium consistancy and serve sauce over veal. Serve with red potatoes and julienne vegetables. Yields 1 portion



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