Veau Marengo Food

VEAL STEW MARENGO

Veal Stew Marengo image

Provided by Mimi Sheraton

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

2 1/2 pounds well trimmed veal shoulder, cut in 2-inch pieces
Salt and black pepper
1/2 cup olive oil, or as needed
1/2 pound mushrooms, coarsely chopped
12 to 15 small white onions
4 tablespoons unsalted butter
1 1/2 tablespoons flour
2 cloves garlic, minced
3 shallots, minced
1 cup dry white wine
1 cup hot veal stock or hot water
3 sprigs parsley
1 bay leaf
Pinch of leaf thyme
2 large tomatoes, peeled, seeded and diced, or 2 canned tomatoes, well drained and diced
1 or 2 teaspoons tomato puree (not paste), if needed
About 12 slices toasted round of French bread rubbed with garlic
Minced parsley for garnish

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.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 22 grams, Carbohydrate 37 grams, Fat 37 grams, Fiber 6 grams, Protein 43 grams, SaturatedFat 11 grams, Sodium 1358 milligrams, Sugar 12 grams, TransFat 0 grams

VEAL MARENGO FROM THE PLAZA HOTEL

Veal Marengo from the Plaza Hotel image

Make and share this Veal Marengo from the Plaza Hotel recipe from Food.com.

Provided by carrie sheridan

Categories Stew

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

3 lbs veal shoulder, cubed
1/2 cup flour
1 teaspoon salt
1/2 teaspoon fresh ground pepper
4 tablespoons olive oil
1 large onion, chopped
1 garlic clove, minced
1 cup dry white wine
3 tablespoons brandy
2 large tomatoes, peeled and chopped
1 bay leaf
2 sprigs parsley
1 teaspoon leaves thyme, crumbled
1 lb mushroom
4 ounces chopped truffles
1/4 cup chopped parsley

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.

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