Olive Magazine

Veal Marengo

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 6

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.

Nutrition:
NutrientUnit
kcal389
fat8.6g
saturates2g
carbs15g
sugars0g
fibre2.1g
protein59.5g
salt0.41g
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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.

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