Beef Scallopine Marsala With Rice And Peas
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Beef Scallopine Marsala With Rice And Peas
  Beef    Rice    Peas  
Last updated 6/12/2012 1:08:04 AM. Recipe ID 34371. Report a problem with this recipe.
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      Title: Beef scallopine marsala with rice and peas
 Categories: None
      Yield: 1 Servings
  2 3/4 lb Beef top round steaks; each
           -cut 1/4inch thick
      1    Egg
      3 tb Milk
  1 1/4 c  Bread crumbs
    1/4 c  Grated Parmesan cheese
      1 ts Salt
    1/8 ts Pepper
    3/4 c  Butter or margarine
      1    Garlic clove; sliced
    3/4 c  Water
      2 ts All-purpose flour
    1/2 c  Marsala wine
    1/4 c  Minced parsley
      1    Beef-flavor bouillon cube or
  This recipe has been one of my family's best liked meals ever since I
  got it from the Good Housekeeping magazine September 1980 issue. It
  really is delicious.
  Rice and Peas: Prepare 1 cup regular long-grain rice as label
  directs; when done, stir in one 10-ounce package frozen peas, thawed,
  and 1 tablespoon butter or margarine; heat through.
  About11/2 hours before serving:
  1.Prepare Rice and Peas; keep warm.
  2.On cutting board, with meat mallet or dull edge of French knife,
  pound each beef top round steak to 1/8-inch thickness.Cut steaks into
  about 4" by 2" pieces.
  3.In pie plate, beat egg with milk. On waxed paper, combine bread
  crumbs, Parmesan cheese, salt and pepper. Dip meat in egg mixture,
  then coat with crumb mixture.
  4.In 12-inch skillet over medium-high heat, melt 2 tablespoons
  butter. Cook garlic and one-third of meat until meat is lightly
  browned; remove to platter; keep warm. Repeat with remaining meat,
  using 1/2 cup butter in all. In a measuring cup mix the water with
  the flour.
  5.Discard garlic; melt remaining butter in skillet. Add water mixture,
  Marsala, parsley and bouillon. Cook, stirring, until thickened; pour
  over meat. Serve with the Rice and Peas. Makes 6 servings

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Recipe ID 34371 (Apr 03, 2005)

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