VEAL MARENGO

 

 

This French dish was named for a place in Italy where the Austrians were defeated by Napoleon!  This wonderful stew had been modified from the original  (made with chicken) but kept its Mediterranean flavors! Pair with a Saint-Joseph, red wine from the Northern Rhone Valley. Enjoy!

 

Preparation: 1 hour; cooking time: 1 h 30 min.

Serving 4

 

2 ½ lbs of veal for stew, cubed

4 tbsp. olive oil

2 onions, chopped

3 garlic cloves, minced

3 carrots, chopped

2 tbsp. flour

5 tomatoes, peeled, seeded and diced

½ tbsp. sugar

1 cup dry white wine

1 cup of water

16 oz white sliced mushrooms, washed and drained

1 tbsp. lemon juice

2 tbsp. tomato paste

1 bouquet garni (thyme, parsley, bay leaf) + fresh parsley leaves for garnish

Salt and pepper

 

In a Dutch oven over medium-high heat, brown the veal with 2 tbsp. olive oil.  Season the meat with salt and pepper. Remove the meat and juice from the pan. Set aside on a plate.

Add 2 tbsp. olive oil in the Dutch oven  and sauté the onions, garlic and carrots for about 3 minutes. Add the meat and flour. Cook 2 minutes stirring constantly to coat the meat and vegetables with the flour. Add the tomatoes, white wine, tomato paste and sugar. Combine all the ingredients. Add 1 cup of water and the bouquet garni. Season the stew with salt and pepper. Bring to a boil. Cover and cook on low heat for 1 hour and 30 minutes.

Meanwhile, put the mushrooms with a tbsp of lemon juice in a large frying pan. Cook on medium heat until the water is evaporated. Add the mushrooms to the stew 30 minutes before the end of cooking time.

Serve over fresh pasta such as Fettuccini or Tagliatelles. Garnish with fresh parsley.

 

Bon Appétit!