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Veal Marengo
Recipe Courtesy of Reasor's
This is a great dish to serve when you have a buffet party as it can be made ahead of time.
  • 2 tablespoons Vegetable Oil
  • 2 tablespoons Olive Oil
  • 3 pounds Shoulder of Veal, cut into 1-inch cubes
  • Salt and Pepper
  • 2 tablespoons All-purpose Flour
  • 2 tablespoons Tomato Paste
  • 1 Clove Garlic, minced
  • 1 cup Dry White Wine
  • 1 cup Chicken Broth
  • 2 Sprigs Parsley
  • 1 Bay Leaf
  • 1 Celery Leaf
  • 1 teaspoon Dried Thyme Leaves
  • 2 tablespoons Butter or Margarine
  • 20 Small White Onions, peeled
  • 1/2 pound Mushrooms, quartered
  • 1 tablespoon Parsley, chopped

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  1. In heavy casserole or skillet heat the oils.
  2. Add a few pieces of veal at a time, without crowding, and brown well on all sides.
  3. Sprinkle with salt, pepper and flour.
  4. Stir and sauté for a few minutes.
  5. Add tomato paste, garlic, wine, broth, parsley, bay leaf, celery leaf and thyme.
  6. Bring to boiling and simmer for 1 hour.
  7. Meanwhile, melt butter in heavy saucepan.
  8. Add onions and sauté until nicely browned.
  9. Stir in mushrooms and brown, adding more butter if necessary.
  10. Add onions and mushrooms to casserole after 1 hour of simmering.
  11. Continue simmering for another 30 minutes.
  12. Transfer to serving platter and garnish with parsley.
Servings: 6