Everand Logo

Welcome to Everand!

  • Cook's Country

    Steak Marsala

    Jan 11, 2019 3 minutes
    by Heather Tolmie

    TO BE HONEST, I’d never heard of steak Marsala until my editor handed me this assignment. But the idea of pairing full-flavored beef with this rich, slightly sweet sauce (based on its namesake fortified wine) sounded appealing, so I was eager to get into the test kitchen and explore the idea.

    The recipes I found for steak Marsala followed a similar path: Sear steaks, remove them from the skillet, and then sauté mushrooms and onions in the drippings. Add flour, followed by broth and marsala, and simmer. Slide the steaks back in to

    You’re reading a preview, subscribe to read more.

    More from Cook's Country

    Cook's Country2 min read
    Cucumber Collins Cocktails
    A COLLINS COCKTAIL is defined by sourness from citrus and effervescence from carbonated water. There are many iterations out there, with playful names from the well-known Tom Collins (made with Old Tom gin or London dry gin) to Mike Collins (splashed
    Cook's Country3 min read
    Coleslaw Potato Salad
    WHEN YOU’RE LOADING up your plate at a cookout, it’s part of the experience to get a little barbecue sauce on your cornbread, some baked beans elbowing your mac and cheese, or a little coleslaw in your potato salad. The last of these combos is the in
    Cook's Country3 min read
    Tomatoes with Fontina Fonduta
    A CLOSE COUSIN of Swiss fondue, fonduta is a rich cheese sauce from Northern Italy, typically made with fontina, cream, and sometimes truffles. It is often served in cooler months alongside toasted bread cubes and cornichons for a classic Alpine trea

    Related Books & Audiobooks