Veal Mushroom Marsala

Tender veal works beautifully in this mushroom marsala recipe thats perfect for winter nights.

The ingredient of Veal Mushroom Marsala

• 1 1 3 cups 270g brown rice
• 2 teaspoons cornflour
• 150ml carnation light creamy evaporated milk
• 3 teaspoons olive oil
• 400g veal stir fry strips
• 1 brown onion cut into wedges
• 1 bunch broccolini cut into 4cm lengths
• 200g swiss brown mushrooms sliced
• 2 garlic cloves crushed
• 4cm piece fresh ginger grated
• 1 3 cup 80ml marsala

The Instruction of veal mushroom marsala

• cook the rice in a large saucepan of boiling water following packet instructions until tender combine the cornflour with a little of the milk to form a smooth paste stir in the remaining milk
• heat 2 teaspoons of the oil in a large wok over a high heat add half the veal and cook for 1 2 minutes or until just cooked remove from the wok repeat with the remaining veal
• heat the remaining oil in the wok over a high heat add the onion broccolini mushrooms garlic and ginger and stir fry for 2 minutes add the marsala and cook for 1 minute add the milk mixture and stir until it comes to the boil and thickens return the meat and toss to coat serve the veal marsala with the rice

Nutritions of Veal Mushroom Marsala

calories: 492 579 calories
calories: 8 grams fat
calories: 2 grams saturated fat
calories: 61 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 35 grams protein
calories: 67 milligrams cholesterol
calories: 110 33 milligrams sodium
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calories: nutritioninformation