Veal Marengo
- Preparation and cooking time
- Total time
- Easy
- serves 6
Ingredients
- olive oil
- 1.5kg veal, cut into 5cm cubes
- 2 onions, finely chopped
- 2 cloves garlic, crushed
- 3 tbsp flour
- 350ml dry white wine
- 500g tomatoes, seeded and quartered
- a handful basil, shredded
- leaves ½ tbsp thyme
- 1 orange, peel removed with a potato peeler and juiced
- 250g button mushrooms
- 1 tsp salt
- ¼ tsp pepper
- a handful flat-leaf parsley, to serve
- to serve steamed rice
Method
- STEP 1
Heat the oven to 170c/fan 150c/gas 3. Heat 1 tbsp olive oil in a heavy frying pan. Brown the veal then tip into a casserole.
Add 1 tbsp oil to the pan and fry the onion over a moderate heat until it begins to soften. Add the garlic, then the flour and stir until browned. - STEP 2
Add the wine and onions to the casserole and simmer. Add the tomatoes, herbs, orange peel and juice, and season. Cover and move to the oven.
Cook gently for 1¼ hours, or until the veal is tender. Add the mushrooms and cook in the oven for 15 minutes. - STEP 3
Remove the peel. Sprinkle with parsley and serve with rice.
