CrockPot Veal Marsala Recipe

February 21, 2008

Day 52.



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.


The Ingredients:

--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 kosher salt
--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



The Directions:


--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.


The Verdict:


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.
Posted by: Stephanie O'Dea | A Year of Slow Cooking at February 21, 2008
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Comments

  1. this is my favorite thing to order when out! THANK YOU!

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  2. This sounds wonderful, love anything Marsala and I haven't had veal in forever. Can't wait to try this one :)

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  3. This sounds good! Thanks for sharing.

    Renee'
    http://rmboys2.wordpress.com/

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  4. This sounds yummy! I continue to be amazed at what you can cook in a CrockPot...lol! Thanks for suggesting the substitute for the veal...does the chicken have to be super-thin? (Sorry, I'm no gourmet cook!)Or could you even use carne asada strips? Thanks for this fabulous and very useful blog :)

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  5. OK .. this is a must try...I just had veal Marsala at a restaurant and it was so good. Thanks for sharing it with us.


    MJ

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  6. ginny, you're welcome!

    sandra, I haven't had veal forever either. I needed to go to the butcher, though. my normal grocery didn't carry it.

    renee, you're welcome!

    jenni, I would try to pound your chicken pretty thin, so the consistency is similar. The flavor will be there though, no matter what.

    mj, you're welcome!

    xoxo
    steph

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  7. you are getting so fancy! Look at you! I have spent the last 5 min catching up. The candy looks good! And so do the cookies.....I think I must have a sweet tooth today.

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  8. Never had veal...I think I'll try this one out! Sounds delish!

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  9. I enjoy seeing what you make in the CP everyday!

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  10. Your recipe sounds yummy. There are different kinds of Marsala wine, dry or sweet. The kind you use could affect the flavor.

    I love Chicken Marsala and order it at restaurants. It always tastes different depending on the restaurant. They must all have a secret recipe!

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  11. I will be trying this recipe.. I love chicken marsala and order it everytime we visit the Olive Garden.. Thank you so much for sharing this recipe..

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  12. Hope you dont mind that I put a link to your blog on mine. I love using the crock pot and have been looking for a crock pot blog forever. Your recipe's look so good. Cant wait to start trying them out!! Thanks :)

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  13. eleisia, I *didn't* know that there were different kinds, thank you!


    thank you, kim, amber, michelle and betsy!

    linda, I've ordered chicken marsala at the Olive Garden, too. very tasty.

    lindsay, of course not! thank you!

    xoxo
    steph

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  14. YUM. THANK YOU FROM MY HUSBAND TO YOU. LOVE IT ALL. THE WHOLE SITE.

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  15. As far as I know, marsala is not made with green onions. Leave out the oregano and just go with a little chicken broth, salt, pepper and lots of minced garlic. I think that is what was missing.

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  16. thank you, anon. I appreciate the help.
    -steph

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  17. I just tried this and swapped chicken for veal and cream sherry (1/4 cup) for marsala and it was DELISH. I left the chicken a smidge longer then I should and it was a lil dry but the sauce was OFF THE HOOK! My hubby said "THIS, is good enough for company" so many thanks...I honestly have had more cooking "repeaters" (ex. recipes my husband said can be made again) with the crockpot then ever before THANK YOU

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  18. Hmmm, I know this comment is very late, considering the post date, but Marsala works pretty well with rabbit, too.

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  19. I just found your blog and am LOVING it. You definitely need onion, but use chopped scallions.

    The missing ingredient is prosciutto ham. This is a MUST with any marsala dish. I'm a chicken marsala fanatic. Chop the prosciutto ham up in bite size pieces along with the everything else listed here and this is a perfect dish.

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  20. marsala is a fortified wine (spirits have been added), so no need to store in fridge. it will keep for months, if not years just in your liquor cabinet. as for more marsala uses, try zabaglione. delicious dessert!

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  21. sounds really good I've had chicken marsala and loved it. Judi

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  22. I modified your recipe slightly... it came out amazing!

    2 boneless skinless breasts
    1 TB + 1 tsp corn starch
    1/2 c. Marsala (I used cooking wine with salt added)
    1/4 c. Chicken Broth (I used low sodium)
    1/2 pkg sliced baby bella mushrooms
    1 TB minced garlic
    1 tsp Black Pepper (I like peppery stuff. You may wish to use less)
    1/4 of a thinly sliced yellow onion
    2 TB Fat Free Half & Half

    Rinse the chicken breasts and toss in the crock pot. Mix the corn starch with the room temp or chilled wine and chicken broth, then dump everything except for the half and half in. Cook LOW for about 5 hours.

    Remove the chicken, mix in 2 TB Half & Half. Turn to High and cook your noodles. When the noodles are done your sauce will be deliciously creamy and full of flavor.

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  23. Hi! My husband loved this but I modified it based on a veal marsala recipe that I use outside the crockpot
    *increase the olive oil to 1/4 cup
    *drop the oregano
    *add 1/4 cup chicken broth in addition to marsala
    *double the amount of butter to 1/4 cup

    I wanted more flour...not sure how to accomplish that...is it possible to roll Flour into the 4 small balls of the butter like a roux when using a crockpot?

    5 hours was the perfect cooktime!

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  24. being italian and have made this dish many times,LEAVE out the vinegar.

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  25. I are with Annette about the vinegar. Rachael Ray has a great pork medallion Marsala recipe. Look it up on her website. My family gobbles it down. I just can't figure out how it would work in a crock pot.

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  26. I agree. NO vinegar. I make marsala every week in some sort. my husband loves it. I think if you browned the chicken/veal before, its MUCH better I like to do that on the stove, but i dont know how that would affect cook time. So maybe not.
    I agree. you must add stock or bouillion cube. I use a concentrated bouillion cube in mine- Its always a winner. I also like to season my flour with the italian spices AND cayenne pepper. I dont know why- but i have noticed a different (doesnt make it spicy) in taste in general.

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  27. One restaurant we know has a "secret" ingredient, and it may be the one you are missing. They put in just a little bit of tomato paste in their sauce. It adds a depth and richness to the sauce, but don't use too much or you lose the marsala flavor.

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