Veal, marsala and mushrooms

Tender veal simmered in a rich, creamy sauce makes a perfect Winter meal. Serve with mashed potato or soft polenta.

  • 30 mins cooking
  • Serves 4
  • Print


Veal, marsala and mushrooms
  • 2 tablespoon plain flour
  • 1 kilogram diced veal
  • 1 tablespoon olive oil
  • 20 gram butter
  • 1 (150g) brown onion, finely chopped
  • 2 clove garlic, crushed
  • 1/3 cup (80ml) marsala
  • 1/2 cup (125ml) beef stock
  • 375 gram mixed mushrooms, thickly sliced
  • 1/2 cup (125ml) cream
  • 2 teaspoon finely chopped lemon thyme


Veal, marsala and mushrooms
  • 1
    Season flour in a large bowl; add veal, toss to coat in flour. Shake off excess. Heat half the oil and half the butter in 6-litre (24-cup) pressure cooker. Cook veal, in batches, until browned. Remove from cooker.
  • 2
    Heat remaining oil and butter in cooker. Cook onion and garlic, stirring, until onion softens. Add marsala and simmer, uncovered, until liquid reduces by half. Return veal to cooker with stock; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure and cook 10 minutes.
  • 3
    Release pressure using quick release method; remove lid. Add mushrooms; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 3 minutes.
  • 4
    Release pressure using the quick release method; remove lid. Stir in cream; simmer, uncovered, until sauce thickens slightly. Season to taste. Serve veal sprinkled with lemon thyme.

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