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Saute De Veau Marengo

French.Palate's picture
Ingredients
  Stewing veal 2 Pound (1 Kilogram)
  Flour 2 Tablespoon (For Coating)
  Oil 2 Tablespoon
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Veal
Cook Time: 
120 Minutes

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