Original Post Date: 8/28/2009
I’ve got a confession to make.
I’m a sucker for good sauces. There’s nothing better in my world than a simple yet comforting bechamel. From that mother sauce, I can prepare a number of other sauces (bearnaise and hollandaise coming immediately to mind, of course). I’m also a huge fan of wine-based sauces — one of my favorites is a merlot reduction that I’ve made in the past paired with a duxelle-filled pork tenderloin.
It’s a good thing, then, that I’m quite adept at making sauces. Just ask Becke. She’ll admit that she doesn’t have the patience, most of the time, to make good sauces. This is why she usually leaves any recipe which requires the care and feeding of a sauce up to me.
On the subject of wine sauces, one of my favorites is marsala sauce. While searching through the freezer a couple of days ago, I discovered several pounds of vacuum-packed veal scaloppine fillets. Immediately realizing the possibilities, I thawed them in the fridge overnight. I knew exactly what I *had* to make — since the fillets were already cut 1/4 inch thick, the decision was a no-brainer.
I was going to make Veal Marsala tonight. And so I did; it’s an atrociously decadent dish, if I do say so myself. I tripled the sauce, thus requiring nine tablespoons of hand-chopped fresh garlic, nine tablespoons of butter, two cups of Marsala wine, and a full twelve ounces of heavy cream. Yeee-OW.
Note that I used only twenty ounces of cremini (baby portabella) mushrooms rather than the recommended thirty-six ounces when tripling the sauce. Believe me, twenty ounces of sliced creminis are PLENTY.
This is the finished dish. My cardiologist would NOT be amused.
Veal Scaloppine with Mushroom Marsala Sauce
Time: 30 minutes.
1/3 cup flour
About 1 tsp. salt, divided
About 1 tsp. black pepper, divided
1 teaspoon dried oregano
1 pound veal cutlets, pounded to about 1/4 in. thick
2 tablespoons olive oil
3 tablespoons butter
12 ounces mushrooms, sliced
3 tablespoons chopped garlic
2/3 cup sweet marsala wine
1/2 cup reduced-sodium beef broth
1/2 cup whipping cream
1. In a bowl, combine flour, 1 tsp. each salt and pepper, and the oregano. Lightly dust veal with flour mixture and set on a plate.
2. Heat olive oil in a large frying pan over medium-high heat. Working in 2 batches, brown veal in oil, turning once, about 4 minutes per side. Transfer to a platter.
3. In the same pan, melt butter, then add mushrooms and garlic; sauté 5 minutes. Add marsala and broth. Cook over high heat until slightly reduced, 5 minutes. Add cream and salt and pepper to taste. Return to a boil. Pour sauce over veal. Serve with sautéed spinach and mashed potatoes.