| | Veal Marengo 3 1/2 cup of butter 1 tablespoon of oil 3 pounds of boned, cubed veal 2 medium onions, chopped 1 tablespoon of flour 1 clove garlic, mashed 2 cups of veal stock or chicken stock 1 cup of dry white wine 2 tablespoons of tomato paste salt and pepper to taste 1 bay leaf 1/2 teaspoon of thyme 12 small white onions 1 tablespoon of sugar 1/2 pound of mushrooms, sliced 2 large tomatoes |
| Heat 2 tablespoons of the butter with the oil in a 4 -5 quart casserole and in brown the veal on all sides. Add the chopped onion and flour and brown lightly. Add the garlic, stock, wine and tomato paste. Season to taste and add bay leaf and thyme. Cover the casserole and simmer gently 1 hour. Meanwhile
sauté the small onions in 4 tablespoons of the butter, sprinkle them with the sugar and cook until they are brown and glazed.
Sauté the mushrooms in the remaining butter for 3 minutes. Peel and seed the tomatoes, quarter them and add them to the meat with the onions and mushrooms. Cook for 30 minutes longer. Serves 6
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