Marsala wine is sometimes used in French and often in Italian cooking. It’s a deep shade of Amber in color and has a very complex aroma. It’s also rather high in alcohol content 16%-20%.
The wines are classified according to their age, ranging from Fine, aged less than 1 year, to some that are aged at least 10 years. This recipe also works well with chicken when veal is not desired.
8 veal medallions, sliced in thin strips
1/4 cup oil or melted margarine
1 (4 ounce) can sliced mushrooms, drained or fresh, sliced
1/4 cup chopped onion
2 green bell peppers, sliced in thin strips
1/2 teaspoon celery salt
1/4 teaspoon black pepper
1/2 teaspoon Italian seasoning
1/2 cup Marsala wine
1. Sauté veal in oil. Add vegetables and seasonings.
2. Cook over low heat until tender.
3. Add wine and simmer 3 to 4 minutes.
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