2 veal scaloppine, pounded,
all-purpose flour, as needed,
1 tbsp. butter,
1 tbsp. extra virgin olive oil,
1 tsp. chopped onion,
1/3 tsp. chopped garlic,
2 oz. marsala wine,
4 oz. brown beef stock,
1 oz. whipping cream,
2 pinches of sugar, or to taste,
salt and pepper to taste.
(This is the veal marsala recipe without mushrooms,
but if you want you can use them here as well)
Recipe: Put some flour in a plate and dredge the veal scaloppine in it. In a large heavy pan, heat the olive oil and butter and saute the garlic and onion until lightly golden. Shake the excess flour from the veal and saute them, in the pan with the garlic and onion, for about 30 seconds on each side. Deglaze with the marsala wine, and soon after that add the brown beef stock and the cream. Season the sauce to taste. Remove the veal scaloppine from the pan and let them rest in a clean plate, until you reduce the sauce to half. After the sauce is reduced, return the veal scaloppine to the marsala sauce, just long enough to warm it up to serving temperature. Serve the veal, and then strain the marsala sauce through a strainer over the veal scaloppine.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.