Veal Marengo
Ingredients
- 800 gVeal shoulder (cut into large cubes)
- 2 pcOnion (sliced)
- 2 pcCarrot (sliced into rounds)
- 2 pcGarlic (minced)
- 250 gButton mushroom (quartered)
- 30 gWheat flour
- 200 mlDry white wine
- 2 tbspTomato caviar
- 1 pcBouquet garni
- 3 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 mlVeal stock concentrate (reconstituted)
Method
Tender cubes of veal coated in a velvety tomato and white wine sauce. Mushrooms add a woody note that complements the glossy, reduced jus.
- 1
Heat oil in a heavy pot. Brown the veal pieces on all sides until a golden, crispy crust forms. Work in batches if necessary to avoid boiling the meat.
- 2
Add diced onions and carrots. Sauté for a few minutes until onions become translucent. Add minced garlic at the end to prevent it from burning.
- 3
Sprinkle flour over the meat (singer). Stir well to cook the flour for 1 minute. Deglaze with white wine, scraping the bottom of the pot to release the browned bits.
- 4
Add tomato paste, veal stock, and bouquet garni. The sauce should cover the meat. Bring to a boil, then lower heat and simmer covered. The meat should be fork-tender by the end.
- 5
Meanwhile, sauté the mushrooms in a pan with a little oil until well browned. Add them to the pot 15 minutes before the end of cooking.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the pot when browning the meat, otherwise it will release its juices and boil instead of searing.
- The sauce is ready when it generously coats the back of a spoon.
How long does this dish keep?
Keeps for 3 days in the fridge. Better when gently reheated over low heat the next day.
