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How To make Roast Veal Brisket with Marsala Mushroom Sauc
2 tb Vegetable oil
2 6-7 lb veal
breast
Dried thyme 1 1/2 lb Medium onions :
quartered
2 tb Flour
1 1/2 lb Button mushrooms thickly
Sliced 4 c Chicken stock
2 c Marsala wine
2 oz Dried porcini mushrooms :
Rinsed and drained 8 lg Garlic cloves
1/4 ts Ground allspice
Preheat oven to 350F. Season veal generously with dried thyme, salt and pepper. Heat oil in heavy large skillet over high heat. Add onions and saute until brown, about 15 mins. Sprinkle flour over and stir 3 mins. Transfer mixture to large roasting pan, spreading onions in center and bones around edge. Add 1 brisket to same skillet and cook until brown, about
5 mins. per side. Transfer brisket to roasting pan and
place atop onions. Repeat with second brisket. Add button mushrooms, stock, Marsala, dried mushrooms, garlic and allspice to same skillet. Bring mixture to boil, scraping up browned bits. Pour contents of skillet over briskets. Cover tightly with heavy-duty foil. Roast until briskets are very tender, about 2 hours. Uncover; let cool at least 30 mins. Transfer briskets to platter. Spoon onions into strainer set over large saucepan. Press onions hard to release juices. Discard onions in strainer. Set mushrooms aside. Strain pan juices in roasting pan into same large saucepan. Spoon fat from top of pan juices and discard. Boil until pan juices coat spoon lightly, about 20 mins. Return reserved mushrooms to sauce. Season to taste with salt and pepper. Cut briskets diagonally across grain into thin slices; trim fat, if desired. Overlap slices in large casserole. Spoon mushroom sauce over. (Can be prepared 3 days ahead. Cover with foil and refrigerate. Rewarm
covered in 350F oven before continuing, about 45 mins.) Garnish with fresh thyme, if desired, and serve. Squeaks -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. From schiele@in.net Wed Aug 14 11:20:22 1996 This is a dandy variation on veal marsala: Recipe By : Bon Appetit From: Debbie Barry - Innermail Emc.Ve -----
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Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.
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Easy Classic Beef Stroganoff Recipe - Natasha's Kitchen
Learn how to cook Classic Beef Stroganoff, with tender strips of beef and mushrooms, in an incredible creamy sauce. This is an easy and excellent 30 minute dinner.
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????HOMEMADE BEEF STROGANOFF INGREDIENTS:
1 lb top sirloin steak
2 Tbsp olive oil
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1 garlic cloves, minced
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Green onion to garnish
8-12 oz Egg noodles, to serve
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