Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Ground Veal Marsala
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Here's a classic dish with an Italian twist: ground veal Marsala combines tender veal with rich Marsala wine for a quick meal that packs a punch. Perfect for those who appreciate a bit of finesse in their cooking.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
6 reviews
1 comment
ingredients
1 shallot, peeled
3 sprigs fresh parsley, leaves only
1 egg
1 teaspoon dried sage or tarragon
1/2 pound ground veal
2 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons Marsala wine
2 tablespoons sour cream
freshly ground black pepper, to taste
directions
Add the shallot, parsley, egg, and sage to a blender. Puree until the egg is uniform in color.
Add the veal to the blender and pulse-process until just combined (do not puree the meat).
Transfer the veal to a sheet of waxed paper. Form the veal into small, flat patties. Dust both sides of the patties lightly with flour.
Heat the butter in a skillet over medium-high heat. Do not let the butter burn but it should be foaming. Add the veal patties to the skillet and lower the heat to medium. Cook the veal about 4 minutes on each side, or until browned.
Add the Marsala to the skillet and stir to mix it into the butter. Remove the skillet from the heat and stir in the sour cream and black pepper.
Return the skillet to the heat, lower the temperature to medium-low. Cover the skillet and cook the veal for 5-6 minutes or until cooked through.
Serve the veal with the marsala sauce.
recipe tips
For added depth of flavor, add minced garlic to the veal mixture.
If you want a creamier sauce, increase the amount of sour cream to taste.
Try different herbs and spices like thyme or oregano for a unique twist.
Serve the ground veal marsala with a sprinkle of freshly chopped parsley for color.
For a gourmet touch, finish the dish with a sprinkle of grated Parmesan cheese before serving.
common recipe questions
Can I use ground beef instead of ground veal?
You can substitute ground beef for ground veal, but keep in mind that the flavor will be richer and the texture may be slightly different.
Why is it important to not over-blend the meat mixture?
Over-blending can make the meat tough and lose its texture. You want to combine the ingredients just enough for them to bind together, creating a cohesive mixture without becoming gooey.
What can I use if I don't have fresh parsley?
If you don't have fresh parsley, you can substitute it with other fresh herbs like basil, chives, or cilantro, but this will alter the flavor.
How do I know when the veal cakes are done cooking?
The veal cakes are done when they are golden brown on the outside and have reached an internal temperature of 160 degrees F.
What does Marsala taste like?
Marsala wine has a rich, sweet flavor with notes of caramel, nuts, and dried fruit.
Can I use a different type of wine instead of Marsala?
You can substitute Marsala with other fortified wines like Madeira or sherry. For a non-alcoholic option, try using a mixture of grape juice and vinegar.
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to allow the dish to cool completely before refrigerating.
Can this dish be frozen?
You can freeze it for up to 2-3 months. It's best to freeze the sauce and cakes separately, if possible, to maintain their textures. The sauce may separate a little when thawed because of the sour cream.
What is the best way to reheat it?
Reheat the veal gently in a skillet over low heat, or you can use the microwave, but be careful not to overcook them as that can make them tough.
Can I add more vegetables to the recipe?
Chopped mushrooms, bell peppers, or spinach can be sauteed and added to the sauce.
tools needed
Blender: For combining the ground veal, shallot, parsley, egg, and sage.
Measuring Cups and Spoons: For accurately measuring ingredients such as flour, Marsala, and sour cream.
Skillet: To heat the butter, cook the veal, and simmer the sauce.
Waxed Paper: To help with assembling and dusting the veal with flour.
Spatula: For flipping the veal cakes in the skillet without breaking them apart.
what goes with it?
Creamy Polenta: The smooth texture of polenta will provide a nice contrast to the ground veal.
Garlic Mashed Potatoes: The buttery, garlicky notes of mashed potatoes will complement the savoriness of the veal while holding the sauce well.
Sauteed Spinach: A side of garlic sauteed spinach will add a bright, fresh element to the plate. The slight bitterness of the greens balances the richness of the veal and Marsala sauce.
Crusty Bread: Serve with a piece of crusty bread to soak up the Marsala sauce.
Herbed Rice: A light, herbed rice will absorb the sauce beautifully while adding a subtle flavor.
Mushroom Risotto: The creaminess and umami flavor of mushroom risotto will match well with the savory notes in the Marsala sauce.
Roasted Root Vegetables: A medley of roasted root vegetables adds sweetness and a bit of earthiness, which can balance the flavors of the dish.
Crispy Brussels Sprouts: The crunchiness of roasted Brussels sprouts will provide a nice texture contrast and their slight bitterness can boost the overall flavor.
Blue Cheese Crumbles: Sprinkling blue cheese on top adds a bold flavor that contrasts nicely with the richness.
Lemon Zest: A sprinkle of lemon zest on top can give a refreshing citrus note that cuts through the heaviness.
Fresh Herbs Garnish: Fresh parsley or tarragon can add to the presentation and provide a burst of fresh flavor.
beverage pairings
Wine Pairings
Chardonnay: A lightly oaked Chardonnay will complement the creaminess of the sauce and the richness of the veal. Look for one with crisp acidity and hints of apple or pear for a nice balance.
Pinot Grigio: This is a great option if you prefer a more refreshing white. Its zesty citrus and green apple flavors can brighten the dish and cut through the butter while not overshadowing the veal's delicate flavors.
Merlot: For a red option, Merlot with soft tannins and flavors of ripe plums and black cherries can add a nice fruitiness that plays well with the Marsala sauce.
Other Alcohol Pairings
Marsala: Of course, any dish featuring Marsala wine should ideally be paired with the same! A good quality sweet Marsala will echo the flavors in the dish while providing a rich nuttiness that complements the sauce.
Dry Vermouth: This can enhance the herbal elements in the dish, especially if you spot some dry or herbal tones in your drink. Plus, it can make for a nice spritzer if you're in the mood for something refreshing.
Belgian Dubbel: This darker beer is rich and malty, characterized by flavors like caramel and dark fruits. It pairs beautifully with the veal and creamy sauce, adding depth without being too heavy.
Non-Alcoholic Pairings
Herb-Infused Lemonade: A cool, slightly tangy lemonade infused with herbs like basil or mint can provide a palate cleanser that lifts the dish flavors without competing with them.
Sparkling Grape Juice: A non-alcoholic option that brings a bit of sweetness and fizz. The lightness of the juice can balance out the richness of the dish while still feeling festive.
Herbal Iced Tea: An herbal iced tea, especially if it's infused with mint or lemon, can complement the veal's richness without competing with it.
nutrition data
377 calories, 25 grams fat, 8 grams carbohydrates, 27 grams protein per serving. This recipe is low in carbs.
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reviews & comments
If you don't have Marsala wine on hand, I read online that Grape Juice is a good suitable substitute in a savory recipe. One reader said she used Vanilla, but I seriously doubt it works well in a 'meat' dish. IF I had to use Grape Juice, I'd also add a squirt of Lemon Juice.
November 15, 2020
The veal patties fell apart. They need bread crumbs or something to hold them together. The recipe needs more seasoning as well. A little more sauce would better the recipe too.
December 2, 2017
Excellent, but directions seemed deficient. We made corrections and adjustments as follows: Shallot needs to be chopped before going in blender, otherwise by the time it is chopped in blender the veal will be mush. We used dried parsley (1 TBS) and only 3/4 tsp sage. Veal must come out of the pan before making the sauce; and we found that the veal was done in the two 4-minute periods, and the sauce took only about a minute and we did not cover the pan. Also, we used a non-stick skillet, but a regular would probably work just as well. End result was "good enough for company".
April 7, 2013
I'd only cooked veal a couple times before trying this recipe, and I was amazed at how easy it was! I had to make a few changes based on what I had on hand, but those changes worked out well. First, no one in the household drinks wine, so we had no marsala on hand. However, I'd read online that vanilla extract can be used as a substitute when needed. I've done this before, and it's always worked. In this recipe, it worked beautifully. Also, I did not have shallots, so I used dried onion instead. I could have used chopped yellow onions, but my chopping skills are fairly lacking. The dried onion was easier, and again it worked well. I thought I had sage, but I must have run out. Instead I used poultry seasoning. I also used dried parsley instead of fresh. I also made a change based on what I saw in the reviews for the recipe. I used just one egg for the entire recipe, even though I used one pound of veal. I considered adding breadcrumbs, but I ultimately chose not to. In the end, I didn't need them after all. While I was cooking the veal, I ended up adding a 5th tablespoon of butter to the pan towards the end. I formed the veal mixture into 12 patties and cooked them 4 at a time, since that was how much would fit without crowding the pan. After adding the last four patties to the pan, I realized there wasn't much fat in the pan to help cook them, so the extra butter was necessary. It also helped flavor the sauce. I served the dish over white rice. When I make this in the future (which I certainly plan to do), I may serve it over pasta, or I may do the rice again. I highly recommend this recipe to anyone who is not used to cooking or eating veal. It is simple, yet incredibly flavorful. Also, even with the other ingredients, you can still taste the meat.
November 5, 2012
Used one pound veal, one egg, as suggested by previous review, and fresh sage. Instead of patties, I made meatballs. Once the meatballs were done, I removed them from the pan and made the marsala sauce. I quadrupled the sauce ingredients and served the meatballs over noodles. I also added bread crumbs to make the meatballs more substantial to feed three adults and leftovers.
January 30, 2010
Very good recipe. I had 2 lbs of ground veal so I adjusted the recipe to 8 servings. I only used 2 eggs which was perfect and decided on 2 tsp of sage and 2 tsp of taragon. I took the advice of a previous review and removed the veal patties to make the sauce. I used almost twice the Marsala wine and sour cream because I wanted to have a saucy dish. Fed 2 adults and 1 child and have leftovers for lunch tomorrow! Excellent and easy recipe!
September 24, 2009
We really liked this recipe! We did double it to serve four instead of two. The veal mixture was a bit too moist using two eggs to one pound of veal. One egg would have worked just fine. We had to add some bread crumbs to thicken the meat mixture. One thing the directions omit is that when you add the sour cream, remove the pan from the heat to avoid curdling. Also, remove the veal patties while you stir in the Marsala and sour cream (it seems implied, but it isn't specified). Add the patties back to the pan and then reduce heat, cover and cook 5-6 minutes. There isn't much sauce at the end, just enough to give the veal a light coating. Do not overcook and make sure the heat remains low once you add the sour cream.