Sous Vide Veal Marsala

What this Sous Vide Veal Marsala lacks in color, it more than makes up for in flavor. It’s also quick and easy to make — an extra bonus. Veal cutlets, when prepared with cream, herbs, and butter in the Anova Sous Vide Precision Cooker, will melt in your mouth. Serve over rice for a delicious dinner ready in under two hours.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 01:30

Temperature : 140F / 60C

Ingredients

• 1 pound veal cutlets
• 2 teaspoons garlic salt
• 2 cups thinly sliced crimini mushrooms
• ½ cup heavy cream
• 1 shallot, thinly sliced
• 3 tablespoons Marsala
• 2 tablespoons unsalted butter
• 1 teaspoon freshly ground black pepper
• 2 sprigs fresh thyme
• Cooked rice, for serving
• 2 tablespoons finely chopped chives

Directions

1. Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
2. Season the veal with garlic salt. Combine the veal with the mushrooms, cream, shallot, Marsala, butter, pepper, and thyme in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique.
3. Place the bag in the water bath and set the timer for 1 1/2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the veal cutlets from the bath, transfer to a plate, and cover to keep warm.
2. Discard the thyme from the cooking liquid and pour the remaining mixture into a large non-stick skillet. Bring mixture to a simmer over medium-high heat. Continue to simmer until it has reduced by half or coats the back of a spoon, about 5 minutes.
3. Reduce the heat to low, add the veal to the sauce and cook until heated through.
4. Plate the veal and sauce over a bed of rice. Garnish with chives and serve.