Ingredients

1 pound beef tenderloin, cut into 2-inch pieces 2 pounds boneless skinless chicken cutlet, cut into 1/2-inch strips 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup all-purpose flour 2 tablespoons olive oil 1 tablespoon unsalted butter 1 cup diced onion 3 ounces pancetta, diced 4 ounces thinly sliced prosciutto, cut into 2-inch pieces 2 cups sliced mushrooms 1 cup dry Marsala wine 1 cup beef stock 1 tablespoon chopped Italian parsley

Description

Season The Beef And Chicken With Salt And Pepper And Dredge In Flour, Shaking Off Excess. In A Large Skillet, Heat Oil Over Medium-high Heat. Saute Beef Until Browned, About 3 Minutes Per Side. Remove Beef And Set Aside. Add Chicken And Brown, About 1 Min

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