Veal Marsala

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1/8 ts Pepper
1/3 c Marsala wine
2 lb Veal scaloppine
3 tb Butter
1/2 ts Salt
3 tb Beef stock

Original recipe makes 6



SPRINKLE VEAL WITH SALT AND PEPPER. Heat butter in a saute pan and brown veal, a few pieces at a time, 2-3 minutes on each side. Remove veal from pan and keep warm. Add stock and Marsala to the pan and boil 1-2 minutes, stirring to incorporate all browned bits. Pour sauce over veal and serve.

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