Veal Marengo

Description: This dish was originally founded in italy and was brought to France by Napoleon. The dish is name Marengo for the town of Marengo Italy. It is a hearty stew that would welcome mushrooms  as well as truffles.

Qty Measure Ingredient
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40 Ounce Lean boneless veal, cut in 2 in cubes
TT salt and pepper
As needed Flour
1.5 fl Ounce vegetable oil
3 fl Ounce Clarified butter
12 Ounce Onions, fine sliced
10 Ounce Carrots, sliced fine
2 cloves garic, crushed
1 Ounce tomato paste
2 Tbl. Flour
6 fl Ounce Dry white wine
1 Pint Brown veal stock
Bouquet garni Carrot stick, Leek, thyme, bay leaf.
8 Ounce Mushrooms, washed and quartered
1 Pound Tomatoes, diced
24 Pearl onions, boiled and peeled

Instructions:

1. Season the Veal the veal cubes with salt and pepper and dredge in flour.

2. Saute the veal in 1 fluid ounce oil and 1 fluid ounce clarified butter, browning well on all sides. Remove the meat and set aside.

3. Add 1.5 fluid ounces butter and saute the onions, carrots and garlic without coloring. Stir in tomato paste and return the veal to the pan. Sprinkle with the two tbl. flour and cook to make a blond roux.

4. Add the wine, Stock and bouquet Garni to the pan; bring to a boil. Cover and braise until the meat is tender, approx 1.5 hours.

5. Saute the mushrooms until dry in the remaining oil and butter without browning. Add the tomatoes to the pan and saute over high heat for three minutes. Season with salt and pepper. Remove from the heat and reserve.

6. When the veal is tender,Remove it from the pan with a slotted spoon and set aside. Strain the sauce.

7. Return the veal to the sauce along with the mushrooms, tomatoes and pearl onions. Bring to a boil and simmer 5 minutes. Adjust the seasonings.


Serves: 6
Serving Size: 10 oz