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1 pound veal round steaks (3/4 inch thick), trimmed and cut in to strips
1/4 teaspoon salt
1/16 teaspoon pepper
3 tablespoons butter or margarine
1/2 cup marsala
1/4 cup water
3 tablespoons water
1 tablespoon flour
1 cup mushrooms sliced fresh
Minced parsley
Sprinkle veal with salt and pepper. In a 10-inch skillet over medium-high heat, brown steaks on both sides in butter or margarine. Remove steaks. Reduce heat to low.
Stir Marsala and 1/4 cup water into drippings, stirring well to loosen browned bits from bottom of skillet. Return steaks to skillet; cover and simmer for 40 minutes or until fork-tender. Arrange on a heated platter; cover and keep warm.
In a small bowl or cup, stir 3 tablespoons water and flour until blended; stir into pan drippings. Cook and stir over medium heat until thickened. Add mushrooms; cook and stir for 4 to 5 minutes.
Pour sauce with mushrooms over steaks and garnish with parsley.
1/4 teaspoon salt
1/16 teaspoon pepper
3 tablespoons butter or margarine
1/2 cup marsala
1/4 cup water
3 tablespoons water
1 tablespoon flour
1 cup mushrooms sliced fresh
Minced parsley
Sprinkle veal with salt and pepper. In a 10-inch skillet over medium-high heat, brown steaks on both sides in butter or margarine. Remove steaks. Reduce heat to low.
Stir Marsala and 1/4 cup water into drippings, stirring well to loosen browned bits from bottom of skillet. Return steaks to skillet; cover and simmer for 40 minutes or until fork-tender. Arrange on a heated platter; cover and keep warm.
In a small bowl or cup, stir 3 tablespoons water and flour until blended; stir into pan drippings. Cook and stir over medium heat until thickened. Add mushrooms; cook and stir for 4 to 5 minutes.
Pour sauce with mushrooms over steaks and garnish with parsley.
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