Veal Marengo Food

VEAL MARENGO FROM THE PLAZA HOTEL

Steps:

• Coat veal shoulder with flour mixed with salt and pepper.
• Brown in hot oil in a large skillet. Remove veal to casserole pot or dish.
• Saute onion and garlic in the same skillet until it's golden. Deglaxe the pan with white wine and Brandy.
• Stir in chopped tomatoes and add to casserole with bay leaf, 2 sprigs parsley and thyme.
• Cover casserole.
• Bake in moderate oven at 350 degrees for 45 minutes, or until veal is almost tender.
• Add mushroom caps and bake 10 minutes longer, or until the veal is tender.
• Garnish with chopped truffles and chopped parsley.

SECOND TIME AROUND VEAL STEW "MARENGO" STYLE

Steps:

• In a saucepan saute the mushrooms in butter until soft. Add the orange zest and tomatoes and white wine. Reduce until thickened. Add the veal stew and bring to a simmer. Add olives and season to taste with salt and pepper.

VEAL MARENGO POT PIE

Steps:

• Trim the fat from the veal cubes and pat them dry with paper towels. Season to taste with salt and pepper.
• Heat the oil in a large, heavy casserole and brown the veal cubes a few at a time without burning them. Remove them with a slotted spoon. Add the shallots, garlic, onions and carrots and cook, stirring, for a couple of minutes without burning.
• Add the tomato paste, stock, wine and thyme. Scrape up cooked particles from the bottom of the casserole. Cover and bake for one hour.
• Saute the mushrooms in the butter for two to three minutes and add them to the stew when it is removed from the oven. Cool the stew and if you wish, refrigerate it overnight.
• Preheat oven to 400 degrees. Put the stew in two eight-cup pie dishes or eight individual two-cup pie dishes. Brush the rims with egg yolk. Roll out the pastry one-eighth inch thick and cut it in rounds and place it on top. Brush with egg yolk and bake for 30 minutes or until golden brown.

VEAL STEW MARENGO

Steps:

• Dry veal pieces with paper towel, then sprinkle lightly on all sides with salt and pepper.
• Heat olive oil in heavy Dutch oven or casserole. When it begins to smoke add layer of veal. Pieces should not touch each other. Brown 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.
• Add mushrooms to pan and brown quickly. When juice subsides, remove mushrooms. Add onions to pan and stir in hot fat until golden brown on all sides. Remove from pan.
• Pour oil from pot leaving about 2 tablespoons. Return veal to pan and add butter. Stir over low heat until butter melts. Sprinkle veal with flour. Saute over moderate heat and stir with wooden spoon until flour is absorbed.
• Add garlic, shallots, wine, stock or water, parsley, bay leaf, thyme and tomatoes. Bring to boil. Cover pan, reduce heat and simmer gently but steadily for about 45 minutes or until meat is almost entirely tender. Add more wine and stock if needed.
• Return mushrooms and onions to pan and cook for 30 minutes or until meat and onion are tender. Adjust seasonings, remove bay leaf and parsley, and skim fat from surface of sauce. If sauce seems thin, or if color needs brightening, stir in tomato puree and simmer for 5 minutes.
• Turn into serving dish and top with minced parsley and toasted French bread. Boiled potatoes, green noodles or rice are optional garnishes.