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Veal Marengo 4
2 tablespoons of vegetable oil
2 tablespoons of olive oil
3 pounds shoulder of veal, cut into 1" pieces
salt and pepper
2 tablespoons of flour
2 tablespoons of tomato paste
1 clove garlic, put through a garlic press
1 cup of dry white wine
1 can of chicken broth
1 bouquet garni*
1 teaspoon of thyme
2 tablespoons of margarine |
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20 small white onions, frozen
1 tablespoon of sugar ( only with fresh onions)**
1/2 pound of mushrooms ( whole if small, quartered if large)
1 tomato peeled, seeded and cut into eighths
1 tablespoon of parsley, chopped
In a heavy casserole dish or sauté pan, heat the oils and add some of the
veal making sure the pieces do not touch each other. Brown them well on both
sides, making sure the pieces do not tough each other. Brown them well on
both sides. Continue this until all the veal is browned. Sprinkle it with
salt and pepper and the flour, stir and sauté for a few minutes, then add
the tomato paste, garlic, wine, chicken broth, bouquet garni and thyme.
Bring to a boil and simmer for 1 hour. In the meantime, melt the margarine
in a heavy sauté pan, add the onions, sprinkle them with the sugar and sauté
until they are nicely browned, then put in the mushrooms, adding more
margarine if necessary and brown them. add both to the casserole after the
hour of simmering and continue simmering for another 30 minutes, after 20
minutes add the tomatoes. Garnish with parsley. Serves 6 - 8
*Bouquet garni - 2 sprigs of parsley, 1 bay leaf and 1 leaf celery
** If using fresh onions, drop in boiling water for 1 minute. Cut small
incision at root to release pressure in boiling, then easy to peel. |
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