Marsala sauce recipe | Grand Culinary - ReCiPes
Stock Foto Marsala sauce

Marsala sauce is a great addition to beef, lamb, pork or poultry. It consists of onions, garlic, chopped champignons, a little flour for thickening, beef broth and the most important ingredient – red wine Marsala, which gives the sauce an even more intense taste. Wine is added to the pan after frying vegetables and mushrooms to deglase its bottom, scraping off delicious sticky pieces.

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Time: 25 minutes
Complexity: easy
Servings: 4

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 3 tbsp. l olive oil
  • 1/4 Art. diced onion
  • 1 tbsp. l chopped garlic
  • 220 gr thinly chopped mushrooms
  • 3 tbsp. l flour
  • 0.5 tbsp. marsala sweet wine
  • 1.5 tbsp. beef broth
  • Salt and black pepper to taste



Recipe preparation:

  1. Pour olive oil into a hot, thick-bottomed pan. Add onions, garlic, mushrooms and saute until mushrooms are cooked. Add flour and fry for about 1 minute, then deglaze the pan with Marsala wine. Add the beef broth and cook until it thickens and all the flavors mix.

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