Slow Cooker Veal Marsala - using British Rose Veal at its best
Jenny Eatwell's Rhubarb & Ginger
Jenny Eatwell's Rhubarb & Ginger
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Ingredients

  • 1 tbsp rapeseed oil
  • a knob of butter
  • 500 g British Rose Veal escalopes
  • 2 banana shallots, quartered and sliced finely
  • 4 chestnut mushrooms, chopped finely
  • 1 large carrot, peeled, quartered and diced finely
  • a small bunch of parsley, chopped finely
  • 2-3 sprigs of fresh tarragon, chopped finely
  • 150 g button mushrooms, cleaned and left whole
  • 150 ml Marsala wine
  • 150 ml veal stock (I used Essential Cuisine's veal stock - but chicken would do at a pinch)
  • sea salt and freshly ground black pepper
  • a small amount (2 tsp approx) cornflour.

Instructions

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