Marsala sauce
Votes: 3
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Marsala sauce is a great complement to beef, lamb, pork, or poultry. It consists of onion, garlic, sliced mushrooms, a little flour for thickening, beef broth, and the most important ingredient—red Marsala wine, which gives the sauce an even richer flavor. The wine is added to the pan after sautéing the vegetables and mushrooms to deglaze the bottom, scraping up any delicious, stuck-on bits.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp. l. olive oil
- 1/4 cup diced onion
- 1 tbsp garlic, chopped
- 220 g mushrooms, thinly sliced
- 3 tbsp. flour
- 0.5 cups sweet Marsala wine
- 1.5 cups beef broth
- Salt and black pepper, to taste
We recommend
Cooking the dish according to the recipe:
- Pour olive oil into a hot, heavy-bottomed saucepan. Add the onion, garlic, and mushrooms and sauté until the mushrooms are tender. Add the flour and sauté for about 1 minute, then deglaze the pan with Marsala wine. Add the beef broth and simmer until thickened and the flavors are combined.
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