Veal Marengo by einar

Tweet

SERVINGS

4 servings scale / convert

INGREDIENTS

2-1/2 lb. veal cubes
4 cloves garlic, crushed
2 tbsp. olive oil
1 md. onion, chopped
1/4 tsp. dried thyme
2 tbsp. lemon juice
1 cup black olives, pitted and sliced
1/2 lb. mushrooms, sliced
1 tbsp. butter
1 tbsp. tomato paste
1 cup plum tomatoes, chopped
1/2 cup dry white wine
1 tsp. salt
1/8 tsp. black pepper
1/2 sm. onion, sliced

INSTRUCTIONS

Sauté chopped onions and garlic in a large pan until browned. Remove and brown veal cubes on all sides. Mix together tomato paste and chopped plum tomatoes. Stir in wine, browned onions, garlic, and seasonings. Top veal with liquids mixture. Cover tightly and simmer for 45 minutes. As veal is simmering, in a separate pan, sauté remaining onions and mushrooms in butter until golden. Add olives and lemon juice to mixture. Add this to top the veal in the pan, cover and cook another 15-20 minutes. Sprinkle with chopped parsley and serve.

CHEF COMMENTS

This was a big seller at one of the places that I worked.

TAGS

main courses, veal, vealmarengo add tags