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Veal Marengo

American.foodie's picture
Veal marango is a stew like veal recipe. Cooked in white wine and orange juice, the veal marengo is herbed and flavored with tomato paste. Prepared with added mushrooms and onions, it makes a filling and flavorful dish that can be served over rice.
  Olive oil/Vegetable oil 1 Tablespoon
  Veal for stew 1 1⁄2 Pound, cut into 1 1/2-inch cubes
  Mushrooms 1⁄2 Pound
  Onions 2 Medium, chopped
  Garlic 2 Clove (10 gm), minced
  Flour 2 Tablespoon
  Dry white wine 1 Cup (16 tbs)
  Orange juice 1⁄2 Cup (8 tbs)
  Tomato paste 1⁄4 Cup (4 tbs)
  Dried basil leaves 1⁄2 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Pepper sauce 1⁄4 Teaspoon
  Chicken bouillon cube 1 Ounce
  Hot cooked rice/Hot cooked noodles 1 Cup (16 tbs)

In large heavy saucepot or Dutch oven, heat oil; brown meat in 2 batches.
Remove; reserve.
In same pot cook mushrooms, onions and garlic 5 minutes or until tender.
Return meat to pot; sprinkle with flour.
Sltir constantly; cook 3 minutes.
Stir in wine, orange juice, tomato paste, basil, thyme, Tabasco sauce and bouillon cube.
Cover; simmer 1 hour or until meat is tender; stir occasionally.

Recipe Summary

Main Dish

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Veal Marengo Recipe