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Veal Marengo

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  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)

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

Main Dish

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1328 Calories from Fat 667

% Daily Value*

Total Fat 75 g115.5%

Saturated Fat 23.1 g115.4%

Trans Fat 0 g

Cholesterol 367.4 mg122.5%

Sodium 1484.7 mg61.9%

Total Carbohydrates 47 g15.7%

Dietary Fiber 11.1 g44.3%

Sugars 22.6 g

Protein 95 g190.2%

Vitamin A 260.4% Vitamin C 105.6%

Calcium 37.6% Iron 54.8%

*Based on a 2000 Calorie diet


Veal Marengo Recipe