Veal in Cream Sauce with Barley Pilaf
Submitted by julie w
Tender veal cutlets and sautéed mushrooms in a paprika-Marsala cream sauce, spooned over a nutty barley pilaf with shallots and zucchini. A complete one-hour dinner with serious depth.
YIELD
4 servingsPREP
30 minCOOK
1 hrsREADY
1 hrsThis is a one-pan-meets-one-pot dinner where both components cook at the same time and land on the plate together.
While pearl barley simmers with shallots, diced zucchini, and beef broth into a nutty, chewy pilaf, the veal gets its own treatment in a skillet. Pounded thin, dusted with flour, and browned alongside garlic and sliced mushrooms.
The pan gets deglazed with Marsala wine and a hit of paprika, then finished with heavy cream that turns everything into a silky, wine-laced sauce.
Spoon the pilaf onto the plate, pile the veal and mushroom cream on top, and you’ve got a dinner that feels like a special occasion on a weeknight budget.
Kitchen Tips
- Smash the garlic clove with the flat of your knife. It flavors the sauce while cooking and gets discarded before serving for a mellow, not sharp, garlic presence.
- Reduce the Marsala to a thick syrup before adding cream. This concentrates the flavor so the sauce doesn’t taste watery or thin.
- Pearl barley takes 30 to 40 minutes, so start it first and use that time to prep and cook the veal.
- If you want a richer pilaf, stir in a tablespoon of butter right before serving.
Ingredients
Directions
Barley Pilaf: Heat oil in medium saucepan.
Add Shallot and zucchini and cook over medium heat until vegetables are tender, about 5 minutes.
Add barley and beef broth and bring to boil.
Reduce heat to low. Cover saucepan and simmer barley until barley is tender, 30 to 40 minutes.
Season to taste with salt and pepper before serving.
Veal: While barley is cooking; prepare veal by heating 1 tbls. of the butter in medium skillet. Add mushrooms and garlic.
Sauté over medium heat until mushrooms are lightly browned, about 5 minutes.
Push vegetables to one side. Pound veal between two layers of wax paper into ¼ inch thickness.
Dust veal with flour. Melt remaining butter in skillet.
Add veal and sauté over medium-high heat until browned on both sides, 2 to 3 minutes per side.
Remove veal and mushroom mixture from skillet and set aside.
Add paprika to skillet and cook and stir over low heat 30 seconds or until fragrant.
Add marsala and scrape up any browned bits. Mixture should reduce to a thick syrup. Stir in ⅓ cup of the cream, veal and mushrooms.
If mixture needs more liquid, stir in remaining cream. Cover skillet and simmer 5 minutes until heated through. Season to taste with salt and pepper. Discard garlic. To serve, spoon pilaf onto two serving plates. Top with veal and cream mixture.
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