Veal Marengo Recipe

Ingredients

• 2 pounds of veal, cut into cubes
• 1/4 cup of all-purpose flour
• 1/4 cup of olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 cup of mushrooms, sliced
• 1/2 cup of dry white wine
• 1 can (14 oz) of crushed tomatoes
• 1 tsp of dried thyme
• 1 tsp of dried basil
• 1 bay leaf
• Salt and pepper to taste
• 1/4 cup of chopped fresh parsley

Instructions

1. In a large bowl, coat the cubes of veal with flour.
2. In a deep skillet or Dutch oven, heat the olive oil over medium heat. Add the veal and cook for about 5 minutes, or until browned on all sides.
3. Remove the veal from the skillet and set aside.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes.
5. Add the sliced mushrooms to the skillet and cook for an additional 5 minutes.
6. Add the dry white wine to the skillet and stir, scraping the bottom of the skillet to get any brown bits.
7. Add the can of crushed tomatoes, dried thyme, dried basil, and bay leaf to the skillet. Stir to combine.
8. Return the veal cubes to the skillet and stir to combine. Reduce heat to low and simmer for 1 1/2 to 2 hours, or until the veal is tender.
9. Remove the bay leaf and season with salt and pepper to taste.
10. Garnish with chopped fresh parsley before serving.

Verdict

Veal Marengo is a classic French dish that is hearty and delicious. The slow-cooked veal is tender and juicy, and the tomato-based sauce is the perfect complement to the meat. This recipe is relatively easy to make and is sure to be a crowd-pleaser.

Serving Suggestions

Veal Marengo is traditionally served with crusty bread, but it also pairs well with rice or mashed potatoes. A simple green salad would also be a nice accompaniment to this dish.