Veal marengo recipe

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This is a class French tomato-based dish. Extremely tender and filled with flavor.

  • Yield: 6 Servings
  • Cooking Time: 47 Minutes


  • 3 lbs cubed veal
  • ¼ cup flour
  • Pepper and salt to taste
  • 3 tbsp olive oil
  • 1 chopped onion
  • 2 minced garlic cloves
  • 1 cup dry white wine
  • 1 cup veal or beef stock
  • 1 cup canned diced tomatoes
  • 1 bay leaf
  • ½ tsp rosemary
  • 1 lb mushroom
  • 1/3 cup chopped parsley
How to Make It
  1. Season the veal with pepper and salt.
  2. Place the flour in a plastic bag and add the veal. Shake thoroughly until the meat is coated.
  3. Shake off any excess flour.
  4. Heat the olive oil in a skillet and brown the veal for 5 minutes each side.
  5. Use a tong to transfer the meat to a baking dish.
  6. Add the onion and garlic to the skillet and sauté for another 5 minutes.
  7. Pour the wine into the skillet and use a spatula to deglaze the pan.
  8. Stir in the broth and tomatoes and cook for 2 minutes.
  9. Transfer the tomatoes and liquid to the baking dish and stir.
  10. Season with rosemary and add the bay leaf.
  11. Bake the veal for 35 minutes at 350 degrees.
  12. Add the mushrooms and bake for another 15 minutes.
  13. Discard the bay leaf.
  14. Sprinkle with chopped parsley before serving.

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