| Veal Marengo
4 tablespoons of vegetable oil
20 small white onions, peeled
1/2 pound of mushrooms, cut in quarters
2 1/2 pounds of veal shoulder, cut in 1-inch cubes
Salt and pepper
2 tablespoons of flour
2 tablespoons of tomato paste
1 clove garlic, pressed
1 cup of dry white wine
One 10 ounce can of chicken broth
1 Bouquet Garni (2 sprigs parsley, 1 rib celery with leaves, and 1 bay leaf tied together)
1 teaspoon of thyme
1 pint of cherry tomatoes
1 tablespoon of chopped parsley |
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Heat oil in heavy casserole pot. Add onions and mushrooms. Sauté until brown. Remove from pot. Add veal cubes in batches and brown on all sides. Return all meat to pot. Season with salt and pepper. Sprinkle flour over top. Combine well, add tomato paste, garlic, wine, chicken broth, Bouquet Garni and thyme. Bring to boil. Reduce and simmer 1 hour. Add mushrooms and onions; simmer 30 more minutes. Add cherry tomatoes, cook 5 minutes more. Sprinkle with parsley. Serve with French or garlic bread. Serves 6.
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