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Veal Marengo a casserole recipe
IngredientsVeal Marengo Veal cooked with mushrooms and wine 1½ kg / 3lbs lean stewing veal cured salt and pepper 75g / 3ozs butter 50 mls /2 flozs vegetable oil 2 med onions thinly sliced 2 garlic cloves crushed 125 mls / 4flozs dry white wine 125 mls / 4flozs veal or chicken stock 1 bouquet garni 225g / 8ozs can of peeled tomatoes 65g / 2½ ozs tomato puree 1 teaspoon of paprika 12 picking onions 350g / 12ozs button mushrooms sliced 1 tablespoon corn flour |
Rub the veal with salt and pepper. Melt 50g / 2ozs of the butter with the oil in a flameproof casserole dish.
Add the onions and garlic, cook until soft. Stir in the veal and cook until browned.
Pour the wine and the stock over. Then stir in the bouquet garni, tomatoes, tomato puree and paprika.
Bring to the boil the reduce the heat to a low simmer. Until the meat is cooked about 90 mins.
Meanwhile melt the remaining butter in a frying pan and cook the mushrooms.
Transfer to a serving dish and keep warm. Strain the casserole and add to the mushrooms.
Bring the cooking liquid to the boil, when reduced by a third.
Mix the corn flour with a little water and add to the liquid.
Cook for 10 mins then pour over the casserole and serve.
Veal Marengo
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