Sasha's Kitchen: Veal with Roasted Red Peppers and Mushrooms

I was excited to use the delicious looking jar of roasted red peppers from Greece that I had received from Shop-Rite in the mail as a participant in the ShopRite "Potluck" blog panel. I had already planned on making veal marsala for dinner. Then, I decided to go with the marsala theme, but vary things up a bit. This dish is kind of a take on veal marsala, but its quite untraditional - and better than even our best veal marsala. I jazzed up the sauce with a bit of lemon and some Lea & Perrins Worcestershire sauce that I got some coupons for as part of a Foodbuzz  promotion. So this is all about some great ways to use the goodies that I received. The roasted peppers from ShopRite in particular were delicious - and made a perfect complement to the marsala sauce and the mushrooms. The Lea & Perrins really jazzed up the marsala sauce in the best way ever - and is a must (in small amounts) in all of my marsala dishes from here on out.  I also used some of ShopRite's extra virgin olive oil that I received - fresh from Italy. It was delicious, and great quality and complemented a nice dish.

Sasha's Veal with Roasted Red Peppers and Mushrooms
flour
1 lb veal scaloppine or veal cutlet
ShopRite extra virgin olive oil
baby bella mushrooms (one package)
1 jar ShopRite roasted red peppers
1 onion, diced
3 sprigs of thyme
1 cup marsala wine
1 cup of chicken stock
juice of half a lemon
1 tsp Lea & Perrins worcestershire sauce

First, dredge the veal in flour and season with salt and pepper. Sear on all sides, and set aside. Dice an onion and saute in olive oil. Add a bit more olive oil, as well as the mushrooms and red peppers and thyme, and cook until softened. Add 1 cup of marsala wine and cook over medium high heat, and allow to reduce by half, as the mushrooms, pepper and onions will soak up the flavor of the marsala. Add the chicken stock and reduce until you have a proper sauce.  In the meantime, you can cook the veal to your liking in the oven before adding it back into the sauce and cooking over medium heat for another few minutes, as the sauce thickens. Add the Lea & Perrins and juice of half of a lemon towards the end. Enjoy!

Sasha's Kitchen: Veal with Roasted Red Peppers and Mushrooms