Veal Marengo
Having guests over you want to impress? Try this Provençal veal stew, simmered gently in white wine and orange peel, sprinkled with parsley and served with rice.
- olive oil
- 1.5kg vealcut into 5cm cubes
- 2 onionsfinely chopped
- 2 cloves garliccrushed
- 3 tbsp flour
- 350ml dry white wine
- 500g tomatoesseeded and quartered
- a handful basilshredded
- leaves ½ tbsp thyme
- 1 orangepeel removed with a potato peeler and juiced
- 250g button mushrooms
- 1 tsp salt
- ¼ tsp pepper
- a handful flat-leaf parsleyto serve
- to serve steamed rice
Nutrition: per serving
- kcal389
- fat8.6g
- saturates2g
- carbs15g
- sugars0g
- fibre2.1g
- protein59.5g
- salt0.41g
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.