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Veal Marsala



  • 8 veal medallions, sliced in thin strips
  • 1/4 cup oil or melted margarine
  • 1 (4 ounce) can sliced mushrooms, drained or fresh, sliced
  • 1/4 cup chopped onion
  • 2 green bell peppers, sliced in thin strips
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup Marsala wine


  1. Sauté veal in oil.
  2. Add vegetables and seasonings. Cook over low heat until tender.
  3. Add wine and simmer for 3 to 4 minutes.

Serves 4.


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