Sasha's Kitchen: Veal with Roasted Red Peppers and Mushrooms

I was excited to use the delicious looking jar of roasted red peppers from Greece that I had received from Shop-Rite in the mail as a participant in the ShopRite "Potluck" blog panel. I had already planned on making veal marsala for dinner. Then, I decided to go with the marsala theme, but vary things up a bit. This dish is kind of a take on veal marsala, but its quite untraditional - and better than even our best veal marsala. I jazzed up the sauce with a bit of lemon and some Lea & Perrins Worcestershire sauce that I got some coupons for as part of a Foodbuzz  promotion. So this is all about some great ways to use the goodies that I received. The roasted peppers from ShopRite in particular were delicious - and made a perfect complement to the marsala sauce and the mushrooms. The Lea & Perrins really jazzed up the marsala sauce in the best way ever - and is a must (in small amounts) in all of my marsala dishes from here on out.  I also used some of ShopRite's extra virgin olive oil that I received - fresh from Italy. It was delicious, and great quality and complemented a nice dish.

Sasha's Veal with Roasted Red Peppers and Mushrooms
flour
1 lb veal scaloppine or veal cutlet
ShopRite extra virgin olive oil
baby bella mushrooms (one package)
1 jar ShopRite roasted red peppers
1 onion, diced
3 sprigs of thyme
1 cup marsala wine
1 cup of chicken stock
juice of half a lemon
1 tsp Lea & Perrins worcestershire sauce

First, dredge the veal in flour and season with salt and pepper. Sear on all sides, and set aside. Dice an onion and saute in olive oil. Add a bit more olive oil, as well as the mushrooms and red peppers and thyme, and cook until softened. Add 1 cup of marsala wine and cook over medium high heat, and allow to reduce by half, as the mushrooms, pepper and onions will soak up the flavor of the marsala. Add the chicken stock and reduce until you have a proper sauce.  In the meantime, you can cook the veal to your liking in the oven before adding it back into the sauce and cooking over medium heat for another few minutes, as the sauce thickens. Add the Lea & Perrins and juice of half of a lemon towards the end. Enjoy!

Sasha's Kitchen: Veal with Roasted Red Peppers and Mushrooms

Sasha & Brad's Kitchen: Veal Marsala (Valentine's Day Special)

Veal marsala is one of my husband's and my favorite Italian dishes.  As I have mentioned before on this site, I much prefer the taste of veal to chicken, most of the time.  I am including our signature veal marsala as a Valentine's Day dinner recommendation because the combination of the mushrooms, marsala wine and Italian cuisine makes veal marsala a romantic dish.  In addition, this is a specialty of our house that my husband and I lovingly prepare together as a team.  The key to this dish is mushrooms and the marsala sauce.  The mushrooms are so delectable when they soak up the sauce, so they must be prepared in a way that allows them to soak up the maximum sauce.  They type of mushrooms that you use matters considerably less than simply making sure they absorb enough of the marsala wine sauce.  Obviously, you also want to make sure to purchase high quality veal scallopini.

Brad has previously written about how to prepare a delicious chicken marsala, and the recipe and technique used to prepare veal marsala are very similar.  We actually made this dish and took the photos a week or two ago.  Brad prides himself on doing most of the execution of this recipe, although we worked out the specifics together.

1 onion, diced
1.5 lbs of veal scallopini
several teaspoons of paprika
1 cup of chicken stock or beef stock
3/4 cup of marsala wine
1 sprig of thyme
1 sprig of rosemary
several tablespoons of flour
2 pints of sliced mushrooms
salt and pepper to taste
granted parmesan cheese


To prepare the veal scallopini, coat in flour and several teaspoons of paprika for seasoning.  Further season with salt and pepper.  The paprika adds a nice flavor to this dish that complements the marsala sauce well. 
Chop the onion and saute in canola oil or butter (we usually use butter for this dish) for a couple minutes to soften the onions.  Add the garlic and the mushrooms, and saute until the mushrooms reduce in size slightly and until the mushroom juices fill the pan.

Sear the veal in the pan, using canola oil, and cook the scallopini on both sides in a separate saute pan.  Referring back to the mushroom pan, add the marsala wine and stir occasionally for about 5-7 minutes while the marsala wine reduces in half.  Add the chicken stock, thyme and rosemark and continue reducing for approximately 5-7 minutes.  You can also season further with salt and pepper to taste.  At this point, add the veal scallopini to the pan.

This recipe serves two to four people, depending on your appetite, but it makes for perfect leftovers as well.  Like I said, my husband and I prepare this dish together, but he does a good part of the work on this one - thus we do consider it one his house specialties.

Veal

Sasha & Brad's Kitchen: Veal Marsala (Valentine's Day Special)