Marsala Dish

Marsala Dish

I’ve tried several different meats using variations of this recipe. You can successful make this recipe with beef (veal seems to work best), chicken or pork. Whichever one you choose you need a meat that has a bit of fat on it to produce the marsala gravy desired. Note, I’ve tried seafood instead with this recipe… It doesn’t successfully work unless you use some type of meat drippings for one of the bases in the marsala gravy.

Veal Marsala

6 tbsp butter
4 medium pieces of veal
white flour (for coating the meat and a few tbsp to thicken the marsala gravy)
1/2 cup parmesan cheese
3/4 cup marsala wine
1 cup heavy cream
6 tbsp butter
6 oz Bella mushrooms
salt and pepper to taste

1. On low heat melt 6 tbsp butter in a large wide sauce pan. Start preheating your oven at 350F, and put a dish off to the side that you can transfer the pieces of meat after you brown them in the large sauce pan. While the butter is melting, cut the meat pieces into smaller pieces (1/4 portions of a steak). Coat these pieces of meat with white flour. Once the butter is melted and bubbling fry the outside of all the pieces of meat evenly on all sides, but not cooking all the way through. Turn the skillet to low and sprinkle parmesan cheese on all sides and let the cheese brown on each side. Transfer the meat to the dish, and place meat in the oven for 15+ minutes. Keep all the butter, cheese, and meat drippings in the sauce pan.

2. With the left over contents in the sauce pan, keep the temperature on medium low. Add 3/4 cup marsala wine, bring to a simmer and then let it reduce, stirring occasionally so the drippings do not burn.

3. Once the marsala wine mixture has reduced to about half, turn to low, add the heavy cream and 6 tbsp of butter. Using a whisk, mix the marsala gravy often for ten minutes. Slowly sprinkle in 2-3 tbsp of flour.

4. While your marsala gravy is setting, saute your Bella mushrooms with butter until the mushrooms are browned.

5. Once your gravy has set, add the mushrooms, the remaining portion of the parmesan cheese and the warmed meat to the marsala gravy mixture. Add salt and pepper to taste (I suggest if you’ve used salted butter sparingly add additional salt). Partially covered, simmer on low for another 10-15 minutes until the meat is done, and the marsala gravy mixture has been able to set a bit longer. Occasionally stir or shift the pan around a bit to prevent the meat or mushrooms from sticking on the bottom of the pan.


Once done, serve warm with a vegetable and creamed mashed potatoes. Drizzle some of the marsala sauce over the meat and mashed potatoes. Serves 4. Enjoy!


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