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Veal Marengo a casserole recipe




Ingredients


Veal 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


veal marengo picture

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