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
2 medium onions, chopped
2 cloves garlic, minced
2 tablespoons flour
1 cup dry white wine
1/2 cup orange juice
1/4 cup tomato paste
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper sauce
1 chicken bouillon cube
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.
