Sous Vide Veal Marsala

Ingredients for 4

• 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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

• Step 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.

• Step 3

  Place the bag in the water bath and set the timer for 1 1/2 hours.

• Finishing Steps

• Step 0

  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.

• Step 1

  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.

• Step 2

  Reduce the heat to low, add the veal to the sauce and cook until heated through.

• Step 3

  Plate the veal and sauce over a bed of rice. Garnish with chives and serve.

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