I have created a very different version of beef marsala that we highly enjoy. I serve it over roasted cauliflower, but pasta or roasted potatoes work well.
Preheat oven to 350deg.
Wash and cut cauliflower into florettes.
Lightly coat with olive oil, salt & pepper.
Place on cookie sheet and bak until golden brown.
Chop onion, mushrooms & bell pepper into bite sized pieces.
Cut meat into bite sized pieces and place in bowl.
Heavily salt & pepper & lightly coat with flour or corn starch.
In large skillet, heat 2 tablespoons olive oil until just smoking.
Brown beef until crispy. Remove from pan and set aside.
Melt 2 tablespoons of butter in the same skillet.
Saute onions until golden.
Add mushroom and saute until fully cooked.
Add bell peppers and saute until cooked but still firm.
Add garlic and cook until fragrant (30 sec)
Remove from pan & set aside.
Drain any moisture from beef & vegetables into hot pan.
Add marsala wine & beef broth.
Bring to boil & reduce to 1/2.
Add remaining butter.
When sauce is reduced, add beef & vegetables until warmed.
Serve over the roasted cauliflower.