Saute de Veau Marengo Recipe


Cooking Time2 Hr 0 MinCuisine
Main Ingredient


 Stewing veal2 Pound (1 Kilogram)
 Flour2 Tablespoon (For Coating)
 Oil2 Tablespoon
 Onions2 , chopped
 Dry white vermouth6 Tablespoon
 Dry white wine1⁄2 Pint (300 Milliliter)
 Tomatoes1 Pound, skinned, seeded and chopped (500 Gram)
 Tomato puree2 Tablespoon
 Chopped basil1 Teaspoon
 Chopped oregano1 Teaspoon
 Orange rind strips3
 Garlic2 Clove (10 gm), crushed
 Button mushrooms8 Ounce (250 Gram)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2438 Calories from Fat 1035

% Daily Value*

Total Fat 116 g178.9%

Saturated Fat 39.7 g198.3%

Trans Fat 0 g

Cholesterol 720 mg

Sodium 1241.1 mg51.7%

Total Carbohydrates 105 g35.1%

Dietary Fiber 22.6 g90.3%

Sugars 32.5 g

Protein 188 g376.2%

Vitamin A 96% Vitamin C 289.9%

Calcium 51.7% Iron 49.3%

*Based on a 2000 Calorie diet


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.