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Veal Marengo

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Ingredients
  Veal 1 Pound, cubed (Lean Breast/ Stew Meat)
  Vegetable oil 2 Tablespoon
  Onion 1 Medium, chopped
  Mushrooms 1⁄4 Pound, sliced
  Carrot 1 Medium, sliced
  Tomato paste 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bay leaf 1
  Dried thyme 1 Teaspoon
  Hot water 1⁄2 Cup (8 tbs)
  White wine 1⁄2 Cup (8 tbs)
  Plain yogurt 1⁄4 Cup (4 tbs)
  Tomato 1 (For Garnish)
  Parsley 1 Tablespoon (For Garnish)
Directions

In large frypan, brown meat in hot oil several minutes.
Remove meat; keep warm.
Add onion, mushrooms, and carrot to pan drippings; cook 5 minutes.
Stir in tomato paste; season with salt and pepper.
Add bay leaf and thyme;pour in water and wine.
Return meat to pan; cover.
Simmer about 30 minutes; cool slightly.
Gradually add yogurt; reheat over low heat, if necessary, but do not simmer.
Remove bay leaf; adjust seasonings.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish

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