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Veal Marengo

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12
serves

INGREDIENTS

6 lb. Veal for stewing (IMPS/NAMP 395), cut into 3/4-inch pieces
all-purpose flour, as needed
1/2 cup olive oil
7 lb. canned chopped tomatoes, undrained
2-1/2 lb. fresh mushrooms, cut in half
2-1/2 lb. onions, sliced
1-1/2 lb. pitted ripe olives, cut in half
3 cups dry white wine
2 oz. fresh garlic, chopped
3 tbsp. dried tarragon leaves
2 tbsp. sugar
2 tbsp. lemon juice
2 tsp. salt
2 tsp. ground black pepper
cooked rice (hot), as needed

INSTRUCTIONS

  1. 1
    Dredge veal in flour to coat lightly. Brown veal in oil in batches.
  2. 2
    Add ingredients to pan, mixing thoroughly. Bring to a boil; reduce heat. Simmer, covered, 45 minutes. Uncover and simmer 30 minutes longer or until veal is tender. Keep warm.
  3. 3
    Plate 1-1/2 cups veal mixture ladled over rice.

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preparation methods
Meals/Courses
cuisines European, Italian
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