It's Slow Cooker Thursday! Go see all of the other links over on Sandra's blog--if you have a recipe to share, add your name to the list!
This sounds so incredibly fancy, and I am happy to report that it is. You will instantly be transformed to a fancy-pants for making and serving this. I am 116% more fancy this morning than I was yesterday.
but it was really easy. I promise.
--1 lb of very thin veal cutlets (if the baby cow thing bothers you, chicken will work too)
--1/2 cup flour (I used pamela's, but plain old rice flour would work for GFers.)
--1/2 t ground black pepper
--1/2 t dried oregano
--1 T balsamic vinegar (not pictured)
--2 T melted butter (not pictured)
--1/2 cup marsala wine
--2 chopped green onions
--2 cups sliced mushrooms
--1 T of olive oil
--drizzle olive oil in the bottom of your stoneware insert
--in a shallow dish, mix the flour with the herbs
--lightly dust each piece of veal
--place each piece into your stoneware
--top the veal pieces with the chopped green onion and dump in the mushrooms
--add balsamic vinegar and the marsala wine (oh hey! I got carded when I bought this. Totally made my day.)
--drizzle the melted butter over the top
cook on LOW for 4-7 hours. The veal is so very thin, I was worried to cook it on high. This dish cooked for about 5.5 hours and was perfectly done.
I can't remember how a restaurant's marsala sauce tastes. Adam and both of my parents said it was really good and that it tasted authentic, but I kept feeling like it was missing something. The kids each ate a few bites, which was all that was required of them.
I liked this. I wanted to love it. I think in restaurants they probably use a whole bunch more butter than I am comfortable in using.
If you have made a marsala dish before and have suggestions as to what I should/could do to make it even better, I am all ears. I have about 4 cups of this wine taking up valuable real estate in my refrigerator.