Morel and Tarragon Veal Marsala Recipe
Prep Time:
20 minutes
Cook Time:
25 minutes
Servings:
4 Portions
Ingredients
  • 1 ounce dried morel mushrooms
  • 1½ cups beef stock
  • 1 pound veal escalopes
  • 1 tablespoon cooking oil
  • 1 tablespoon butter
  • ¾ cup Marsala wine
  • 1 teaspoon fresh tarragon, finely chopped
  • ⅓ cup heavy cream
Directions
  1. Add the dried morel mushrooms to the hot beef stock and let them sit for 20 minutes to rehydrate.
  2. Meanwhile, heat up a large pan to a medium-high heat. Season the veal cutlets well with the salt and pepper. Add the cooking oil to the pan, and then cook the cutlets for 1 minute on each side. Remove the cutlets from the pan and set them to one side.
  3. Drain the morels from the beef stock, keeping the beef stock to one side for the sauce. Turn the heat of the pan down to medium. Add the butter to the pan and then add the morels, and fry until they begin to color.
  4. Add the Marsala wine to the pan, along with the beef stock, and let the morels cook for 5–10 minutes in the mixture, as well as deglazing the pan. Stir in the tarragon and the cream, and then return the veal cutlets to the pan. Allow everything to cook together for 5 minutes on a low-medium heat, and serve.