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Veal Marengo Oliviette

Diet.Chef's picture
Ingredients
  Boneless veal 3 Pound
  Special oil 4 Tablespoon
  Chopped onions 1 Cup (16 tbs)
  Salt 1 Teaspoon
  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)
  Bay leaf 1
  Thyme 1⁄2 Teaspoon
  Minced parsley 3 Tablespoon
  Mushrooms 1⁄2 Pound, sliced
  Sliced black olives 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1 Remove all the fat from the veal.
2 Cut the veal into 1-1/2-inch cubes.

MAKING
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.

SERVING
10 Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
95 Minutes
Ready In: 
0 Minutes
Servings: 
12

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