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Campbell soup - veal scallopine marsala
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| Artist: |
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| Categories: |
Beef, Entrees, Meats, Soups & Stews, Veal, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Sliced boneless veal cutlet | | 1/4
| cup | Butter | | 1/4
| cup | Marsala wine or substitute | | 1
| can | Beef broth | | 1
| tbsp | Flour |
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Procedures:
| 1 | Cut veal into 2 inch pieces; pound. | | 2 | In frying pan brown veal in butter; add wine. | | 3 | Bring to boil, stir to loosen browned bits. | | 4 | Gradually blend in broth and flour until smooth. | | 5 | Slowly stir in wine. | | 6 | Cook until thickened, stirring constantly. | | 7 | Submitted by jane knox on 09-11-9 |
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