Saute de Veau Marengo Recipe
Ingredients
| Veal | 1 Kilogram | |
| Flour for coating | ||
| Oil | 2 Tablespoon | |
| Onions | 2 , chopped | |
| 6 tablespoons dry white vermouth | ||
| Dry white wine | 300 Milliliter | |
| Tomatoes | 500 Gram, skinned | |
| Tomato puree | 2 Tablespoon | |
| 1 teaspoon each chopped basil and oregano | ||
| Strip of orange rind | ||
| Garlic | 2 Clove (5gm), crushed | |
| Button mushrooms | 250 Gram | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut the veal into 2.5 cm (1 inch) cubes.
Season the flour with salt and pepper and use to coat the veal.
Heat the oil in a pan, add the veal and fry until browned on all sides.
Transfer to a flameproof casserole.
Add the onions to the pan and fry until golden.
Add to the casserole, with the remaining ingredients.
Bring to the boil, then cook in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for about 2 hours, until tender.
Remove the orange rind.
Garnish with basil, if using.
Serve with plain boiled noodles.
Season the flour with salt and pepper and use to coat the veal.
Heat the oil in a pan, add the veal and fry until browned on all sides.
Transfer to a flameproof casserole.
Add the onions to the pan and fry until golden.
Add to the casserole, with the remaining ingredients.
Bring to the boil, then cook in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for about 2 hours, until tender.
Remove the orange rind.
Garnish with basil, if using.
Serve with plain boiled noodles.
Chef
