Veal Marengo

Tender cubes of veal coated in a velvety tomato and white wine sauce. Mushrooms add a woody note that complements the glossy, reduced jus.

• Prep time: 25 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 570
• Protein: 46 g
• Carbs: 18 g
• Fat: 30 g

Ingredients

• 800 g Veal shoulder ( cut into large cubes )
• 2 piece Onion ( sliced )
• 2 piece Carrot ( sliced into rounds )
• 2 piece Garlic ( minced )
• 250 g Button mushroom ( quartered )
• 30 g Wheat flour
• 200 ml Dry white wine
• 2 tbsp Tomato caviar
• 1 piece Bouquet garni
• 3 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 ml Veal stock concentrate ( reconstituted )

Instructions

1. Sear the meat

   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. Sauté aromatics

   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. Singer and deglaze

   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 liquid and simmer

   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. Prepare mushrooms

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Better when gently reheated over low heat the next day.