Veal Marengo Oliviette
|Boneless veal||3 Pound|
|Special oil||4 Tablespoon|
|Chopped onions||1 Cup (16 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Italian style tomatoes||2 Cup (32 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Minced parsley||3 Tablespoon|
|Mushrooms||1⁄2 Pound, sliced|
|Sliced black olives||1⁄4 Cup (4 tbs)|
1 Remove all the fat from the veal.
2 Cut the veal into 1-1/2-inch cubes.
3 In a heavy skillet or a Dutch oven, add 3 tablespoons oil and saute the onion for 10 minutes.
4 Add in the veal and cook until brown.
5 Add salt and pepper for seasoning along with the wine, tomatoes, water, bay leaf, thyme and parsley.
6 Cook, covered over low heat for 1-1/4 hours or until tender.
7 Meanwhile, in a pan, add the remining oil and saute the mushrooms for 5 minutes.
8 Add them to the meat along with the olives.
9 Cook for another 5 minutes.
10 Serve hot.