September 17, 2021

Veal Escalopes with Mushrooms, Potatoes & Marsala

By Online Provenance Butcher
Veal Escalope recipe from Provenance Village Butcher
Veal Escalopes with Mushrooms, Potatoes & Marsala Sauce by Barry Horne.
Serves 4.
- 8 veal escalopes
- 100g button mushrooms
- 1 shallot (finely diced)
- 2 garlic cloves (finely diced)
- 20g flat leaf parsley (chopped)
- 100g butter
- 50g flour, or gluten free flour
- 1kg potatoes
- 75ml Marsala wine
- 150ml beef stock
- 25ml cream
- Salt & pepper
- 1 tbsp olive oil
Peel and dice your potatoes and parboil for 4-5 mins in salted water, drain and put to one side until later.
Lightly dust and season all of the escalopes, get a large pan on a medium high heat. Add some oil and the escalopes and brown them (do this is batches as too many in the pan will make it harder to colour).
When they have a nice colour, remove them from the pan and then add the mushrooms along with 1/4 of your butter and cook on a high heat, when they have a little colour, add the shallots and half the garlic and season with salt & pepper.
Cook for 2 mins and then add the Marsala and reduce by half, then add the beef stock and leave to reduce by half again and then add the cream.
Season the sauce and add back in the escalopes and half of your parsley and leave on a low heat to stay warm.
Meanwhile, in another pan, add a small amount of oil and add your diced potatoes, cook on a medium high heat for a minute, then add a good amount of butter and cook on a high heat, stirring often, until golden brown. 
Season well with salt & pepper and then take off the heat and add the rest of your garlic and parsley and mix well.