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Veal Marengo
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Rich and delicious sauce complementing the tender flavors of veal.



  • 1-1/2 lbs (.7 kg). to 2 lbs (.9 kg). boneless rump or shoulder of veal, cut into 1 1/2 inch cubes
  • 2 tbsp (30 ml) oil
  • 1 onion, sliced
  • 1 tbsp (15 ml) flour
  • 1/2 cup (125 ml) white wine
  • 1 1/2 to 2 cups (475 ml) veal or beef stock
  • 1 tbsp (15 ml) fresh thyme
  • 2 cloves garlic, crushed
  • 1 bay leaf
  • 3 tomatoes, peeled, seeded, and coarsely chopped
  • or<-i>
  • 1 lb (.5 kg). can plum tomatoes, drained
  • salt and pepper, to taste
  • 1/3 pound mushrooms, quartered
  • parsley, chopped to your taste
  • cooked rice or pasta
  • Preheat oven to 350 degrees (175 C.).
  • In a heavy saucepan or casserole dish, heat the oil over medium to medium high heat and brown the veal, a few pieces at a time.
  • Remove the veal, and add the onions and cook until soft.
  • Add the flour and cook, stirring until onions nad flour are well browned.
  • Stir in 1 cup (225 ml) of the stock, the wine, thyme, bay leaf, garlic, and tomatoes.
  • Replace the veal and bring to a boil.
  • Cover the pan 3/4 of the way with a lid and cook in oven for 1 1/4 to 1 1/2 hours.
  • The cooking liquid should evaporate to about 1 cup (225 ml) while cooking. If it reduces more, add the remaining 1/2 cup (125 ml) of stock.
  • Taste for salt and pepper, and season to your preference.
  • Add the mushrooms at the last half hour of cooking.
  • Remove the bay leaf.
  • Sprinkle the dish with the chopped parsley.
  • Serve with rice or pasta.
This dish can be prepared up to 3 days in advance and kept covered in the refrigerator. Reheat and serve as desired.

We like to use Linguine as a foundation to this dish. Angel hair pasta is also nice, but not really enough "bite" to the dish for most tastes.

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