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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beef Scallopine Marsala With Rice And Peas

Date Added: January 04, 2014


2 3/4 Pounds Beef Top Round Steak 2 3/4 Pounds Beef top round steaks each cut 1/4inch thick
1 Unit Egg 1 Unit Egg Lg
3 Tablespoons Milk 3 Tablespoons Milk (evaporated is best)
1 1/4 Cups Bread Crumbs 1 1/4 Cups Bread crumbs coarse
1/4 Cup Parmesan Cheese 1/4 Cup Grated Parmesan cheese
1 Teaspoon Salt 1 Teaspoon Salt (to taste)
1/8 Teaspoon Pepper 1/8 Teaspoon Pepper red bell
3/4 Cup Butter 3/4 Cup Butter or margarine
1 Unit Clove Of Garlic 1 Unit Clove Of Garlic sliced
3/4 Cup Water 3/4 Cup Water warmed
2 Teaspoons All-Purpose Flour 2 Teaspoons All-purpose flour
1/2 Cup Marsala Wine 1/2 Cup Marsala wine warmed
1/4 Cup Parsley 1/4 Cup Minced parsley
1 Unit Bouillon Cube 1 Unit Beef-flavor bouillon cube or envelope
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1. 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.

2. 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.

3. About11/2 hours before serving: 1.Prepare Rice and Peas; keep warm.

4. 2.On cutting board, with meat mallet or dull edge of French knife, pound each beef top round steak to 1/8-inch thickness.

5. Cut steaks into about 4" by 2" pieces. 3.In pie plate, beat egg with milk.

6. On waxed paper, combine bread crumbs, Parmesan cheese, salt and pepper.

7. Dip meat in egg mixture, then coat with crumb mixture.

8. 4.In 12-inch skillet over medium-high heat, melt 2 tablespoons butter.

9. Cook garlic and one-third of meat until meat is lightly browned; remove to platter; keep warm.

10. Repeat with remaining meat, using 1/2 cup butter in all.

11. In a measuring cup mix the water with the flour.

12. 5.Discard garlic; melt remaining butter in skillet.

13. Add water mixture, Marsala, parsley and bouillon.

14. Cook, stirring, until thickened; pour over meat.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, MSG, Cheese, Sulfites, Garlic, Alcohol, Beef allergies.
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