Saute de Veau Marengo
|Stewing veal||2 Pound (1 Kilogram)|
|Flour||2 Tablespoon (For Coating)|
|Onions||2 , chopped|
|Dry white vermouth||6 Tablespoon|
|Dry white wine||1⁄2 Pint (300 Milliliter)|
|Tomatoes||1 Pound, skinned, seeded and chopped (500 Gram)|
|Tomato puree||2 Tablespoon|
|Chopped basil||1 Teaspoon|
|Chopped oregano||1 Teaspoon|
|Orange rind strips||3|
|Garlic||2 Clove (10 gm), crushed|
|Button mushrooms||8 Ounce (250 Gram)|
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.