Veal Marengo Oliviette Recipe
Ingredients
| Boneless veal - 3 pounds | ||
| Onions | 1 Cup (16 tbs), chopped (Special oil - 4 tablespoons) | |
| Salt | 1 Teaspoon (Special oil - 4 tablespoons) | |
| Ground black pepper | 1/2 Teaspoon (Special oil - 4 tablespoons) | |
| Dry white wine | 1/3 Cup (16 tbs) (Special oil - 4 tablespoons) | |
| Italian-style tomatoes - 2 cups | ||
| Water | 1/4 Cup (16 tbs) (Special oil - 4 tablespoons) | |
| Bay leaf | 1 (Special oil - 4 tablespoons) | |
| Thyme | 1/2 Teaspoon (Special oil - 4 tablespoons) | |
| Parsley | 3 Tablespoon, minced (Special oil - 4 tablespoons) | |
| Mushrooms | 1/2 pound (Special oil - 4 tablespoons) | |
| Black olives | 1/4 Cup (16 tbs), sliced (Special oil - 4 tablespoons) | |
Directions
GETTING READY
1 Remove all the fat from the veal.
2 Cut the veal into 1-1/2-inch cubes.
MAKING
3 In a heavy skillet or a Dutch oven, add 3 tablespoons oil and saute the onion for 10 minutes.
4 Add in the veal and cook until brown.
5 Add salt and pepper for seasoning along with the wine, tomatoes, water, bay leaf, thyme and parsley.
6 Cook, covered over low heat for 1-1/4 hours or until tender.
7 Meanwhile, in a pan, add the remining oil and saute the mushrooms for 5 minutes.
8 Add them to the meat along with the olives.
9 Cook for another 5 minutes.
SERVING
10 Serve hot.
1 Remove all the fat from the veal.
2 Cut the veal into 1-1/2-inch cubes.
MAKING
3 In a heavy skillet or a Dutch oven, add 3 tablespoons oil and saute the onion for 10 minutes.
4 Add in the veal and cook until brown.
5 Add salt and pepper for seasoning along with the wine, tomatoes, water, bay leaf, thyme and parsley.
6 Cook, covered over low heat for 1-1/4 hours or until tender.
7 Meanwhile, in a pan, add the remining oil and saute the mushrooms for 5 minutes.
8 Add them to the meat along with the olives.
9 Cook for another 5 minutes.
SERVING
10 Serve hot.
Chef
