Veal Marengo
Grain Fed veal, Milk Fed Veal
Stewing Veal
25min
Preparation
1h45
Cooking
4
Portions
Ingredients
- 1 kg (2 lbs) Fontaine Family stewing veal cubes
- 60 ml (1/4 cup) olive oil (to brown veal – or as needed)
- 60 ml (1/4 cup) plain flour
- 5 ml (1 tsp.) salt
- 2 ml (½ tsp.) ground black pepper
- 60 ml (1/4 cup) unsalted buttert
- 227g (½ lb.) quartered mushrooms
- 1 onion diced
- 2 garlic cloves minced
- 250 ml (1 cup) sliced carrots
- 250 ml (1 cup) tomato sauce
- 125 ml (1/2 cup) dry white wine
- 125 ml (1/2 cup) veal or chicken broth
- 80 ml (1/3 cup) orange juice
- 5 ml (1 tsp) each of dried basil, thyme
- Parsley sprigs for garnish (optional)
Preparation
- Preheat oven at 325°F (160°C)
- Sprinkle pieces of veal with salt and pepper.
- Heat oil in a large, heavy casserole that can go into oven.
- Brown pieces of veal over moderate heat, turning pieces so they brown evenly. When first batch is brown, remove and reserve. Add second batch and continue until brown. Add more oil if needed. Transfer veal to a dish and set aside.
- Add more olive oil if needed to casserole and brown mushrooms quickly, remove and set aside.
- Add minced onions, garlic, and sliced carrots over moderate heat for 5 minutes or until tender.
- Return veal to the casserole and add butter. Stir over low heat until butter melts.
- Sprinkle veal with flour and stir contents to properly blend in flour.
- Add tomato sauce, wine, broth, orange juice, basil and thyme to the casserole. Stir contents to properly blend. Bring to boil.
- Cover (with tin foil) and move to the oven. Simmer for 75 minutes, until veal meat is tender.
- Add mushrooms, which were set aside, to casserole and mix properly. Return to oven for 15 minutes.
Serve with boiled potatoes, rice or buttered noodles and garnish with chopped parsley.
Side dishes
Warm garlic buns.
Tips and Tricks
Can be frozen for later use.