MARSALA MEAT DISH RECIPES

Steps:

• Sauce
• Mix salt and pepper with flour and lightly dredge pheasant breasts in the flour.
• In medium saucepan, melt the 2 ounces of butter on medium to medium-high heat. Carefully place breasts in the hot butter and cook for approximately 1 1/2 to 2 minutes per side or until brown. Remove from pan and set aside.
• Pasta
• Heat water and 1 tsp. salt in large pot for noodles. When water is boiling, add the pasta and cook until al dente. Strain the noodles and then toss with olive oil to keep them from sticking to each other.
• Sauce
• In a small bowl, mix heavy cream with cornstarch. Stir until the cornstarch is completely incorporated. Set aside.
• In large frying pan on medium heat, melt 4 ounces of butter and add crushed garlic. After garlic begins to brown, add the chopped white onion bottoms to garlic and butter. Next, add salt and cayenne. (Only use a small pinch of cayenne, or none all if you don’t tolerate spicy heat. If you like things spicier, use a larger pinch of cayenne.) Toss the mix a couple times, add the diced mushrooms and turn the heat to high, stirring constantly.
• As soon as the pan is very hot, add the marsala cooking wine and mix well. Reduce heat to medium, stirring occasionally. When the liquid is reduced by half, mix in the heavy cream with cornstarch, stirring constantly. Once the sauce thickens, add the browned pheasant breasts and green onion tops. Spoon the white marsala sauce over the pheasant and remove from heat.
• On a serving plate, make a bed of noodles. Using a spoon or spatula, add pheasant and sauce to the noodles. Spoon on additional cream sauce as desired.

Steps:

• Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of beef; cook 8 minutes or until well browned, turning to brown on all sides. Place browned beef in a 6-quart electric slow cooker; sprinkle with 1/8 teaspoon salt. Repeat procedure with remaining 1 tablespoon oil, remaining beef, and 1/8 teaspoon salt.
• Add onions to pan; cook 1 minute on each side or until browned. Add onions to slow cooker. Add garlic to pan; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Add 1/2 cup wine, scraping pan to loosen browned bits; cook 2 minutes or until half of liquid evaporates. Add stock and pepper; bring to a simmer. Carefully pour stock mixture into slow cooker; nestle thyme sprigs into liquid. Top beef mixture with mushrooms; scatter carrots over top.
• Cover and cook on LOW for 7 1/2 hours.
• Strain mixture through a colander over a Dutch oven or large skillet; discard thyme sprigs. Bring cooking liquid to a boil; cook 6 minutes or until liquid is reduced to 2 cups. Stir in remaining 3/4 teaspoon salt. Combine remaining 2 tablespoons wine and flour, stirring with a whisk to form a slurry. Stir into cooking liquid; cook 1 minute or until bubbly and thickened, stirring constantly. Pour over beef mixture; toss gently to combine. Garnish with thyme sprigs.
• RUNNERS-UP
• Pressure Cooker: Using a 6- or 7-quart pressure cooker, follow instructions through step Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust heat to medium-high or level needed to maintain high pressure; cook 25 to 30 minutes. Remove from heat. Place cooker under cold running water to release pressure. Remove lid. Proceed with step
• Dutch Oven: Using a large Dutch oven, follow instructions through step Cover and bake at 300° for 2 1/2 hours or until beef is tender. Proceed with step