Slices in Marsala Sauce, a very flavorful and quick-to-prepare main course. I use slices because they are a very common cut of meat and quick to cook, but you can use the same recipe to prepare veal, beef, chicken, or turkey bites. Just extend the cooking time a bit.
Whenever I want to avoid the usual pan-cooked meat, I take advantage of the unique flavor of Marsala along with a light flour coating to create a soft sauce that envelops the meat.
You can use any Marsala you have at home, dry Marsala is preferred for a lighter color result, but egg Marsala can also be used, which will only give a more amber color to the meat but the flavor will still be superb.
The flour coating for gluten intolerants can be replaced with a coating of cornstarch or potato starch.
For those who love meat but always want different main courses, I also remind you
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 622.93 (Kcal)
- Carbohydrates 33.47 (g) of which sugars 6.94 (g)
- Proteins 26.86 (g)
- Fat 40.90 (g) of which saturated 16.37 (g)of which unsaturated 15.86 (g)
- Fibers 0.95 (g)
- Sodium 579.20 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.2 lbs beef slices
- 1.25 cups all-purpose flour
- 0.42 cup Marsala wine
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Tools
To cook well with little fat and to have a great coating, I suggest a good stone pan with a diameter of 11 inches.
- 1 Pan
Preparation
Preparing the slices in Marsala sauce is quick and simple and will impress your guests.
The first step is to coat the slices well with flour. I suggest coating them well because, for a great result, you need to completely cover the slices, and I recommend pressing down on the meat with the palm of your hand while coating. This will allow the flour to stay attached to the meat during cooking.
Once all the slices are coated, heat a non-stick pan with a tablespoon of oil, and only when the oil is hot, add the slices to the pan, seasoning with salt and pepper to taste.
Brown the slices well on both sides; if you prefer, you can cover the slices with a lid, but be sure to keep the stove flame high, otherwise, the covered meat tends to lose all its natural water and become dry.
When the slices are well browned on both sides, pour the Marsala into the pan, cover with the lid, and let it reduce over medium heat.
There’s no need to flip the slices after pouring the Marsala because the reduction will gradually cover all the slices, creating the creamy sauce you see in the photo. The soft Marsala coating envelops all the meat; there shouldn’t be too much liquid left on the plate.
NOTES
Slices in Marsala sauce cook in about 10 minutes, so they are perfect for last-minute preparation, but if you need to prepare them in advance, you can.
To reheat them, I recommend using the same cooking pan and adding a little water just to soften the coating again rather than drying it out.
This recipe contains one or more affiliate links.
If you enjoyed the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and Twitter
If you enjoyed the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and Twitter
Frequently Asked Questions
What type of meat should I use?
You can use beef, veal, chicken, turkey, or pork.
Can I replace the flour with breadcrumbs?
In my opinion, it’s better to substitute with starches like corn, rice flour, or potato starch because breadcrumbs are too spongy, and you’d need too much Marsala or oil to maintain the softness required by the recipe.
