Veal Marengo Recipe

Name: Veal Marengo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 lbs (.7 kg). to 2 lbs (.9 kg). boneless rump or shoulder of veal, cut into 1 1/2 inch cubes; 2 tbsp (30 ml) oil; 1 onion, sliced; 1 tbsp (15 ml) flour; 1/2 cup (125 ml) white wine; 1 1/2 to 2 cups (475 ml) veal or beef stock; 1 tbsp (15 ml) fresh thyme; 2 cloves garlic, crushed; 1 bay leaf; 3 tomatoes, peeled, seeded, and coarsely chopped

Servings: persons

1-1/2 lbs (.7 kg). to 2 lbs (.9 kg). boneless rump or shoulder of veal, cut into 1 1/2 inch cubes
2 tbsp (30 ml) oil
1 onion, sliced
1 tbsp (15 ml) flour
1/2 cup (125 ml) white wine
1 1/2 to 2 cups (475 ml) veal or beef stock
1 tbsp (15 ml) fresh thyme
2 cloves garlic, crushed
1 bay leaf
3 tomatoes, peeled, seeded, and coarsely chopped

1
Preheat oven to 350 degrees (175 C.).
2
In a heavy saucepan or casserole dish, heat the oil over medium to medium high heat and brown the veal, a few pieces at a time.
3
Remove the veal, and add the onions and cook until soft.
4
Add the flour and cook, stirring until onions nad flour are well browned.
5
Stir in 1 cup (225 ml) of the stock, the wine, thyme, bay leaf, garlic, and tomatoes.
6
Replace the veal and bring to a boil.
7
Cover the pan 3/4 of the way with a lid and cook in oven for 1 1/4 to 1 1/2 hours.
8
The cooking liquid should evaporate to about 1 cup (225 ml) while cooking.
9
If it reduces more, add the remaining 1/2 cup (125 ml) of stock.
10
Taste for salt and pepper, and season to your preference.
11
Add the mushrooms at the last half hour of cooking.
12
Remove the bay leaf.
13
Sprinkle the dish with the chopped parsley.
14
Serve with rice or pasta.

112

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/2 lbs (.7 kg). to 2 lbs (.9 kg). boneless rump or shoulder of veal, cut into 1 1/2 inch cubes, 2 tbsp (30 ml) oil, 1 onion, sliced, 1 tbsp (15 ml) flour, and more.

Yes, Veal Marengo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Marengo

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