Veal Marengo Recipe
Veal marango is a stew like veal recipe. Cooked in white wine and orange juice, the veal marengo is herbed and flavored with tomato paste. Prepared with added mushrooms and onions, it makes a filling and flavorful dish that can be served over rice.
Ingredients
| 1 tablespoon olive or vegetable oil | ||
| 1 1/2 pounds veal for stew, cut into 1 1/2-inch cubes | ||
| 1/2 pound small mushrooms | ||
| Onions | 2 Medium, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Flour | 2 Tablespoon | |
| Dry white wine | 1 Cup (16 tbs) | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Tomato Paste | 1/4 Cup (16 tbs) | |
| Dried basil leaves | 1/2 Teaspoon | |
| Dried thyme leaves | 1/2 Teaspoon | |
| Pepper sauce | 1/4 Teaspoon | |
| Chicken | 1 | |
| Hot cooked rice or noodles | ||
Directions
In large heavy saucepot or Dutch oven, heat oil; brown meat in 2 batches.
Remove; reserve.
In same pot cook mushrooms, onions and garlic 5 minutes or until tender.
Return meat to pot; sprinkle with flour.
Sltir constantly; cook 3 minutes.
Stir in wine, orange juice, tomato paste, basil, thyme, Tabasco sauce and bouillon cube.
Cover; simmer 1 hour or until meat is tender; stir occasionally.
Remove; reserve.
In same pot cook mushrooms, onions and garlic 5 minutes or until tender.
Return meat to pot; sprinkle with flour.
Sltir constantly; cook 3 minutes.
Stir in wine, orange juice, tomato paste, basil, thyme, Tabasco sauce and bouillon cube.
Cover; simmer 1 hour or until meat is tender; stir occasionally.
Chef
