With winter ragging across most of the country, I posed this question on Facebook:

What is your favorite soup?

I received a nice variety of responses, which included some of my favorite soups like Broccoli Cheddar and Italian Wedding and others that I had yet to recreate at home.

Nick described his beloved Steak & Potato Soup as “meaty and full of potatoes, carrots and mushrooms. The broth is rich but not too thick.” I’m fairly certain what he described was available in a can and included the word Chunky on the label :) I can work with that and so chunky this soup would be. A fine balance between a soup and a stew.

Soup will generally contain meat or vegetables that are typically brought to a boil in water or broth and served with a generous ratio of broth to meat/vegetables. Whereas a Stew has less liquid, is typically simmered for a longer period and is served with more meat/vegetables and less broth.

For the ‘steak’ you can use your favorite cut. I prefer beginning with tender beef that has some nice marbling. This is the star of the show so why scrimp and use a tough cut of meat?! I used Yukon Gold for the potatoes because I like how they hold together yet are nice and creamy. Fresh thyme is a must and caramelized mushrooms go perfectly in this hearty soup.

I pan brown the steak and mushrooms in batches because a nice sear really helps to build flavor. Remove the beef and mushrooms and reserve them until nearer the end of cooking.

Add onions, carrots and fresh thyme to the same pan and sauté until almost tender. Dust the veggies with flour or arrowroot (for GF), then deglaze the pan with red wine and tomato paste to incorporate all those yummy brown bits from the seared steak, all the while building layers of flavor.

Next comes the cubed potatoes, bay leaves and a nice rich beef stock or bone broth. Simmer soup until potatoes are just fork tender, then return the seared steak and mushrooms to the pot and heat through. Remove the thyme sprigs and bay leaves before serving.

Homemade Steak & Potato Soup got two thumbs up from my favorite taste-tester. This soup will satisfy your best eaters and is the perfect cold-weather blues buster!!

Making homemade soup reminds me of one of my favorite cooking quotes.

“Cooking is a caring and nurturing act. It’s kind of the ultimate gift for someone, to cook for them. It creates all this beautiful stuff, conversation, appreciation, romance. All the most important things in life you do around a dinner table.” ~ Curtis Stone.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

Wishing you a happy table. All my best, Libby

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It was the perfect side dish for our Jamaican themed dinner.

Thank you to my friend the internet for providing me seemingly endless opportunities to explore culinary cultures from around the world. In my quest for finding the perfect Jamaican side dish I came upon the “rundown” which gets its name from cooking down coconut milk with aromatics like scallion, onion and scotch bonnet peppers.

To get all the feels for this recipe check out this video by Cook Like a Jamaican.

This vegetarian recipe is very versatile and requires minimal effort. It’s a chance to incorporate the contents of your veggie bin that are begging for their chance to shine.

You are going to love this fragrant coconut milk broth. As it cooks down the milk thickens and the dish becomes a healthy no-fuss veggie stew.

Jamaican Vegetable Rundown gets it’s heat from the scotch bonnet pepper. I’ve learned to simply cut the pepper in half or leave it whole for a slightly milder result. Hot or not, the broth is so flavorful and pairs perfectly with Jamaican Red Beans & Rice and our Jamaican Jerk Turkey Tenderloin.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Jamaican Vegetable Rundown

Jamaican Vegetable Rundown is a savory veggie stew simmered in luscious coconut milk. It was the perfect side dish for our Jamaican themed dinner.

Course Side Dish

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 Tablespoon butter or ghee
• 1 small onion chopped
• 3 scallions sliced
• 1 small scotch bonnet pepper halved
• 3 sprigs fresh thyme
• 1 medium zucchini cut in half lengthwise, then large julienne
• 1 medium yellow summer squash cut in half lengthwise, then large julienne
• 1 cup broccoli florets
• 1 cup carrots julienned
• 2 roma tomatoes quartered
• 1 1/2 cups unsweetened coconut milk
• salt & pepper to taste

Instructions

• In a large skillet, melt butter. Add onion, scallions, and scotch bonnet pepper. Saute until onion is translucent.
• Add all remaining vegetables, except tomatoes, and saute over medium-high heat 7-10 minutes until just tender.
• Add the tomatoes and coconut milk to vegetables and simmer until milk is slightly thickened. Season with salt and pepper to taste.

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I wanted to prepare and share a dish that said “when I am with you I am complete and comfortable”.  

On any given day, this is one of the most popular recipes on the blog. It’s a fan favorite and a family favorite. My 11 year old bonus daughter Ella made it for a weeknight dinner with some neighbors. I would say this also qualifies as a quick & easy recipe!

Salisbury Steak isn’t much more than kicked-up hamburger patties braised in mushroom gravy.  Almost like mini-meatloaves, sautéed in butter, then finished in a nice rich mushroom gravy. I really like the mushroom gravy.

Although, I’ve probably seen just as many recipes for Salisbury Steak with an Onion Gravy, so I say get happy and take it in the direction that makes you and yours complete and comfortable.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Salisbury Steak {with Mushroom Gravy}

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 3 -4

Author Libby with Lemony Thyme

Ingredients

For the Salisbury steak…

• 1 lb. ground beef
• 1/2 cup finely diced onion
• 1/4 cup panko bread crumbs
• 1 egg lightly beaten
• 1 Tbl. Worcestershire sauce
• 3 Tbl. fresh parsley minced
• 1 Tbl. dried shallot and roasted garlic
• or 1 garlic clove & 1 shallot clove, minced
• 1/2 tsp. freshly cracked pepper
• 1/2 tsp. kosher salt
• 1 Tbl. butter for pan frying

For the mushroom gravy…

• 1 Tbl. butter
• 8 oz. sliced mushrooms
• 2 shallots thinly sliced
• 1 Tbl. fresh thyme leaves minced
• 2 Tbl. flour
• 1 1/2 – 2 cups beef broth
• salt & freshly cracked pepper

Instructions

For the Salisbury steak…

• Combine ingredients and form into 3-4 oval shaped patties. Melt 1 Tbl. butter in a large skillet, sauté patties 4-5 minutes per side over medium heat until nicely browned. Remove from pan and reserve.

For the mushroom gravy…

• Add 1 Tbl. butter, sliced mushrooms, and shallots and sauté for 4-5 minutes. Add the fresh thyme and cook an additional minute. Dust mixture with flour and cook for 1-2 minutes. The mixture will be thick. Gradually stir in beef broth 1/2 cup at a time, allowing mixture to come to a boil in between each addition. Add more broth until desired thickness is achieved. Season with salt and pepper.
• Return steak patties to gravy, reduce heat to low, and allow to braise until patties are cooked through.
• Serve over mashed potatoes with fresh parsley to garnish.

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Here in the sunny south we’ve been experiencing some big weather swings.  Cold one day, hot the next.  Seems that kind of shift leads you straight into flu and cold season.  Yep, that’s right.  About 1/3 of my work family is or has been sick.  The only thing I could think to do was make soup.  Mushroom Soup with Cheesy Portobello Croutons hit the spot.

We had witnessed poor Ania go slowly down hill.  You could see in her face that she just didn’t feel good, but she hung in there, each day hoping that would be the day she would turn the corner and feel better.  When Friday afternoon rolled around I overheard a coworker ask her what would make her feel better.  The answer was soup.  Mushroom Soup.  Note to self, make Ania mushroom soup.

We have a Homemade Cream of Mushroom Soup recipe shared already, yet I had a feeling brothy would be better in this case.  So I sent her a text to confirm.

I wanted to do something especially for Ania.  Since she is a low-carb girl, most often when I’m passing samples around at the office, they aren’t on her plan.  I needed a soup that delivered comfort so I followed our French Onion Soup recipe but replaced the onions with mushrooms.  I had to come up with a replacement for the cheesy pumpernickel crouton.

Welcome the roasted Portobello mushroom cap loaded with Havarti cheese aka Cheesy Portobello Crouton.  If you’re a carb lover like me, feel free to melt that thick slice of Havarti over an even thicker slice of toasted pumpernickel bread.

Yes the cheesy crouton delivers complete comfort, and all those yummy mushrooms will make you smile, but the broth…..

The broth begins with cooking down the mushrooms in butter until they release all their natural juices.  Then fresh thyme, garlic, bay leaf, red wine and Worcestershire sauce build on that goodness.  Once the wine is cooked off, nice rich beef broth is added and the mushrooms simmer.  I’m telling you if layers of flavors had a picture in the dictionary this might just be it.

I delivered a big tub of Mushroom Soup {with Cheesy Portobello Crouton}.  I’m pretty certain Ania perked up after she enjoyed a bowlful for lunch.  Share the Love.  It just feels good.

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Mushroom Soup {with Cheesy Portobello Crouton}

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4 -6

Author Libby with Lemony Thyme

Ingredients

For the soup…

• 4 Tbl. butter
• 2 pounds thick sliced fresh mushrooms I used button and baby portobello
• 2 garlic cloves minced
• 4 sprigs fresh thyme
• 1 bay leaf
• 1/2 tsp. Kosher salt
• 1/4 tsp. freshly cracked pepper
• 1 cup red wine can sub white wine or omit
• 1 tsp. Worcestershire sauce
• 2 Tbl. flour
• 48 ounces beef stock

For the cheesy Portobello croutons…

• 4 Portobello mushroom caps about 4-inch diameter
• 4 thick slices Havarti or Gruyere Cheese
• olive oil
• salt & pepper

Instructions

For the soup…

• In a large dutch oven over medium-low heat, add butter and sliced mushrooms. Stir to coat mushrooms in butter then allow to cook untouched for 10 minutes. Stir well, then allow to cook for an additional 5 minutes untouched. Stir, cook another 5 minutes, mushrooms should be releasing their liquid. Continue cooking, stirring every 5 minutes until the mushrooms are tender and have released most of their liquid.
• Add in minced garlic, bay leaf, fresh thyme, salt, and pepper. Cook for an additional minute, then add in wine and Worcestershire sauce. Allow to simmer gently until the wine has absorbed. Remove bay leaf and thyme sprigs, discard.
• Dust mixture with flour and cook slowly for 5-7 minutes. Then add beef broth and simmer 10 minutes.

For the cheesy Portobello croutons…

• Preheat oven to 400 degrees.
• Using a spoon, scrape to remove the gills from the stem side of each of mushroom cap. Brush both sides with olive oil and sprinkle with salt & pepper. Cut a shallow ‘X’ into the top of each cap. Place in baking pan.
• Roast for 15 minutes on one side, then turn over and roast another 15 minutes. Fill each cap with a slice of cheese, then pop under the broiler until lightly browned and bubbly.
• Fill crocks with soup, top with cheesy Portobello crouton. Enjoy!

The post Mushroom Soup {with Cheesy Portobello Crouton} appeared first on Lemony Thyme.

I wanted to deliver comfort. 

The kind of comfort that if only for a meal would help ease the weight of the day. 

Our most popular recipe on Lemony Thyme is our Salisbury Steak.  Anytime I share it the response is overwhelmingly positive.  Today I’m sharing that recipe except in the form of Salisbury Steak Meatballs {with Mushroom Gravy}.

A time for comfort

It was five years ago when my family was coming to terms with my mom’s illness.  While it is still the darkest time of my life, it was also a time when we were reminded often how much love surrounded us.

We were spending nearly all day and night at hospice, hanging on to every minute with mom.  After the first couple of days faces became familiar.  Yes the faces of our wonderful nurses who delivered a comforting word when most needed, but also the faces of the family members visiting their loved ones in the room next door and down the hall on the right.  You could see the hurt in their eyes, just a gentle nod told them you understood.

It’s no secret that food is the way to our hearts. 

Our wonderful friends would come to visit often bringing a meal to share.  There was the day that a full out lasagna, Greek salad, and breadstick spread arrived just in time for lunch.  We fed the entire staff and still had leftovers.  Or when a friend brought a giant sack full of breakfast burritos that became midnight snacks and sunrise nourishment.

However, it was the day a friend walked through the doors of Embracing Hospice with a crock pot of meatballs and gravy and a giant bowl of homemade mashed potatoes, that our hearts swelled two sizes. 

Far more food than we could ever eat so we plugged in that crockpot in the community dining room.

I’ll never forget the couple that had arrived late the night before, as their parent was being admitted. 

They were lost and hurt and uneasy.  We recognized that familiar look. 

The next day they timidly entered the dining room and were greeted with a home cooked meal.  We overheard the lady say to her husband “isn’t it wonderful that hospice provides meals for the families.”  We never said a word, just gave a warm smile in complete agreement.

So for my friend Tammy and your beautiful family, know Salisbury Steak Meatballs come straight from the heart.  

You are brave. 
You are strong.  
You will overcome. 
And we’ll be here to support you along the way. 

xo Libby

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Salisbury Steak Meatballs {with Mushroom Gravy}

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 -6

Author Libby with Lemony Thyme

Ingredients

For the meatballs…

• 1 lb. ground beef
• 1/2 cup finely diced onion
• 1/4 cup panko bread crumbs
• 1 egg lightly beaten
• 1 Tbl. Worcestershire sauce
• 3 Tbl. fresh parsley minced
• 1 Tbl. dried shallot and roasted garlic
• or 1 garlic clove & 1 shallot clove, minced
• 1/2 tsp. freshly cracked pepper
• 1/2 tsp. kosher salt
• 1 Tbl. butter for pan frying

For the mushroom gravy…

• 1 Tbl. butter
• 8 oz. sliced mushrooms
• 2 shallots thinly sliced
• 1 Tbl. fresh thyme leaves minced
• 2 Tbl. flour
• 1 1/2 – 2 cups beef broth
• salt & freshly cracked pepper

Instructions

For the meatballs…

• Combine ingredients and form into 1 1/2-inch meatballs. Melt 1 Tbl. butter in a large skillet. Working in batches, sauté meatballs for 3-4 minutes turning until all sides are nicely browned. Remove from pan and reserve.

For the mushroom gravy…

• Add 1 Tbl. butter, sliced mushrooms, and shallots and sauté for 4-5 minutes. Add the fresh thyme and cook an additional minute. Dust mixture with flour and cook for 1-2 minutes. The mixture will be thick. Gradually stir in beef broth 1/2 cup at a time, allowing mixture to come to a boil in between each addition. Add more broth until desired thickness is achieved. Season with salt and pepper.
• Return meatballs to gravy, reduce heat to low, and allow to braise until meatballs are cooked through, about 15 minutes

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

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I made a really good Sausage & Thyme Cassoulet.  I filled it with spicy Italian turkey sausage, carrots, sweet potato, kale, onion, tomatoes, garlic, and lots of fresh thyme.  A nice slow cook turned all those flavors into the heartiest of healthy meals.

As we embrace these winter months I’ve been enjoying recipes that include white beans.  They have a nice way of bringing creaminess to a dish without adding unwanted fat and calories.  Speaking of unwanted fat and calories, we routinely use Jennie-O Hot Italian Turkey Sausage in place of regular sausage without ever sacrificing flavor.

Once the cassoulet ingredients are sautéed for a bit, a little chicken broth is added, before being topped with a buttered spinach & panko breadcrumb topping.

Our Sausage & Thyme Cassoulet finishes in a slow oven for at least an hour.  Yes, if you wanted to make this a quick weeknight meal, the vegetables could be simmered on the stove top until just tender then finished in the oven.  I’m a fan of letting it go low and slow until some of the ingredients start to break down and meld their flavors.

One bite and you’ll think “where did all this flavor come from?”  That my dear is the beauty of a cassoulet.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Sausage & Thyme Cassoulet

A nice slow cook turned all those flavors into the heartiest of healthy meals. One bite and you'll think "where did all this flavor come from?"  That my dear is the beauty of a cassoulet.

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 3 links Jennie-O Hot Italian Turkey Sausage or favorite, casings removed
• 2 Tbl. olive oil divided
• 1 14.5- ounce can diced tomatoes I used Fire Roasted
• 1 19- ounce can Cannellini Beans rinsed and drained
• 1 medium sweet potato peeled & small cubed
• 2 carrots peeled and sliced
• 1 medium onion diced
• 2 cups fresh kale chopped & tough stems removed
• 1 1/2 cups chicken broth
• 3-4 sprigs fresh thyme
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp. Mrs. Dash garlic & herb seasoning
• salt & pepper to taste

For the crumb topping…

• 2 cups loose fresh spinach leaves finely chopped
• 1/2 cup panko breadcrumbs
• 2 Tbl. melted butter
• pinch salt

Instructions

• Remove casings from sausage links. In a heavy bottom pan, heat 1 Tbl. olive oil over medium heat. Add sausage and cook through, breaking up with a wooden spoon during cooking. Remove sausage to drain on paper towels. Pour off fat from pan.
• Add 1 Tbl. olive oil to pan, sauté onion, carrot, and sweet potato for about 5 minutes. Add in cooked sausage, kale, beans, diced tomatoes with juice, chicken broth, thyme, and seasonings. Cover; bring to a boil, then reduce heat to low and cook for 10 minutes. Remove from heat.
• Preheat oven to 325 degrees. Combine breadcrumb ingredients and sprinkle on top of casserole. Bake uncovered for 1 hour or until vegetables are very tender.

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I have had the pleasure of getting to know the recipes of one special chef.  Her name is Chef Lisi Parsons and her dishes are full of flavor and ‘real’ ingredients.  She shared this Recipe with me.  I couldn’t wait to make her Caramelized Onion & Pancetta Crustless Quiche.

This dish has so much good going on.  First it is naturally low-carb and gluten-free making it very attractive to so many of our friends.  The goat cheese and sun dried tomatoes bring a wonderful flavor punch, and the fresh herbs will make you smile.  The signature ingredients of caramelized onion and pancetta make this quiche hearty and well received by all members of the family.

Thank you Chef Lisi for sharing your Caramelized Onion & Pancetta Crustless Quiche recipe with me and allowing me to share it with others.  It’s fabulous just like you.

Here’s our method for making Caramelized Onions.

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Caramelized Onion & Pancetta Crustless Quiche

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 4

Author Chef Lisi Parsons lightly adapted

Ingredients

• 8 ounces pancetta
• 1 Tbl. fresh rosemary chopped
• 1 Tbl. fresh thyme chopped
• 1/2 tsp. black pepper
• 2 large onions sliced in half then into slices
• 1 shallot chopped
• 1/2 tsp. sea salt
• 1/2 cup goat cheese
• 2 ounces sun dried tomatoes
• 8 eggs beaten
• 2 Tbl. fresh chives chopped

Instructions

• Cook pancetta with rosemary, thyme and pepper in a cast iron skillet until browned. Remove from pan and reserve.
• Add sliced onions and shallot to skillet and sprinkle with salt. Cook until caramelized about 35 – 45 minutes. See link in post for method.
• Preheat oven to 375 degrees.
• Once onions have caramelized add in the cooked pancetta and herbs, then sprinkle with crumbled goat cheese and sun dried tomatoes.
• Beat eggs in a bowl then pour over onion/pancetta mixture. Top with chives.
• Place skillet in oven and bake for 35-40 minutes or until quiche is set. Do not overbrown the bottom.

The post Caramelized Onion & Pancetta Crustless Quiche appeared first on Lemony Thyme.

Mushroom, Sausage & Sage Quinoa Stuffing.

I could make a meal out of stuffing.  In fact I’m sure I have on more than one occasion.  This particular recipe was exceptional.  It had some key ingredients like lots of celery, carrots, and onion.  But it also had some special flavor boosting components.

To begin I browned off some ground sausage, followed by sliced mushrooms and set them aside.  Next came a good amount of butter and a few sprigs of fresh sage and thyme.  I allowed the herbs to infuse the butter before adding lots of diced carrots, onion, and celery.  Once they were tender I added in some minced garlic and sautéed for another minute.

Because we make roast chicken dinners nearly every week we always have tubs of frozen chicken stock in the freezer.  I thawed about 4 cups of broth and added it to our veggie mixture to come to a boil.  At that point turned off the heat, removed the sprigs of sage and thyme, and added in my cubed crusty bread.  Voila stuffing.

It was good, really good.  Yet there was no reason not to include a couple cups of cooked quinoa that was taking up space in the fridge.  It became great, really great.  Voila great stuffing.

Mushroom, Sausage & Sage Quinoa Stuffing.  There’s a chicken waiting for you.

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Mushroom, Sausage & Sage Quinoa Stuffing

Prep Time 35 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10

Author Libby with Lemony Thyme

Ingredients

• 1/2 lb. ground pork sausage
• 8 ounces sliced mushrooms
• 4 Tbl. butter
• 2 sprigs fresh thyme
• 2 sprigs fresh sage
• 1 large onion diced
• 2 carrots diced
• 3 celery ribs diced
• 4 cups chicken broth
• 1 multi-grain baguette large cubed & toasted (about 5 cups)
• 2 cups cooked quinoa prepared according to package instructions
• salt & pepper to taste

Instructions

• Preheat oven to 325 degrees. Slice baguette into 1-inch cubes. Spread in a single layer on a baking sheet. Bake for 20 – 25 minutes, stirring occasionally. Test for crunch and bake an addition 5-10 minutes if necessary.
• Meanwhile, in a Dutch oven, brown sausage and remove to drain. Add mushrooms and allow to caramelize over medium heat for 8-10 minutes. Reserve with sausage.
• Add butter and herb sprigs to pan over low heat; sauté for 5 minutes. Add onion, carrots, and celery to pan and sauté until tender, about 10 minutes.
• Add chicken broth and bring to a boil. Remove from heat and remove herb sprigs. Gently fold in toasted bread cubes and cooked quinoa. Season with salt & pepper to taste.
• Pour stuffing into a 2 quart buttered casserole or use to stuff a whole roasting chicken.
• If serving as a casserole, bake stuffing at 350 degrees for 30 minutes. If stuffing a chicken, see recipe link in post.

The post Mushroom, Sausage & Sage Quinoa Stuffing appeared first on Lemony Thyme.

Savory Veggie & Herb Egg White Taquitos.  And Sunday Brunch or Monday lunch, straight from ingredients already in our fridge and pantry.

Typically when I think of ‘Wraps’ I think of a sandwich alternative that consists of meats, cheeses or veggies that are rolled up into a convenient handheld package.  Taquitos are that kind of wonderful.

Working with ingredients you already have on hand makes them even tastier.  In our case we always have onion and it generally is the start of most of our savory dishes.  Fresh herbs when available are a great way to elevate the flavor, especially when working with veggies.  We happened to have a few cooked new potatoes, fresh mushrooms, and butternut squash in the fridge as well.

Once sautéed until tender, I poured in just enough egg whites to cover the bottom of the pan.  Sprinkled the mixture with crumbled goat cheese, sliced scallions, salt, pepper and Mrs. Dash garlic & herb seasoning.  Once the egg whites were set, I filled three flour tortillas with the mixture, rolled them tightly and secured them with a tooth pick.

I lightly coated the taquitos with olive oil spray then baked them at 425 degrees for 10 minutes.  Allow them to cool slightly before serving, then off you go….breakfast (or lunch) in hand.  Not to mention that each Savory Veggie & Herb Egg White Taquitos clocks in at under 300 calories.  That’s something we can take with us into the New Year!!

You might also enjoy our bacon, egg, cheese, and hash brown Breakfast Taquitos.

The post Savory Veggie & Herb Egg White Taquitos appeared first on Lemony Thyme.

I love this dish.  Veal Marsala is a favorite Italian dish.

You might also like our Chicken Marsala recipe.

All my best,
xo Libby

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Veal Marsala

Course Entree

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 4 2-3 oz. each veal medallions
• 1/4 cup flour
• salt & freshly cracked pepper
• 1 Tbl. olive oil
• 1 shallot minced
• 2 garlic cloves minced
• 4 oz. mushrooms sliced
• 1 scallion thinly sliced
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• 1 sprig fresh thyme leaves only minced
• 1 Tbl. butter
• 1 Tbl. cream
• parsley to garnish
• serve over buttered egg noodles

Instructions

• Heat olive oil in a large skillet over medium high heat.
• Place flour, salt & pepper in a shallow dish. Dredge veal pieces in flour.
• Once oil is hot, brown veal pieces, cooking 2-3 minutes per side. Remove and reserve.
• Reduce heat to medium, add shallot, garlic, and mushrooms and saute until liquid has evaporated and mushrooms begin to brown. Add wine, broth, and thyme and bring to a boil, scraping up any brown bits in the pan. Cook until liquid has reduced by half.
• Add 1 Tbl. butter and cream to the pan, return veal pieces to pan. Simmer for about 5 minutes until sauce has thickened slightly.
• Serve veal pieces over egg noodles, spoon on sauce and sprinkle with fresh parsley.

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