Saute de Veau Marengo

saute de veau marengo

Saute de veau marengo

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This is a veal stew made with white wine, shallots, garlic, mushrooms, and tomato paste.
Servings: 6
Calories: 355
Prep Time 30 minutes
Cook Time 2 hours 15 minutes


  • 2 1/4 lb lean stewing veal
  • wholemeal flour for coating
  • salt and pepper
  • 1 tablespoon oil
  • 2 onions chopped
  • 6 tablespoons dry white vermouth
  • 1/2 pint dry white wine
  • 1 1/4 lb tomatoes peeled, seeded and chopped
  • 2 tablespoons tomato puree
  • 1 teaspoon chopped basil
  • 1 teaspoon chopped oregano
  • strip of orange rind
  • 2 garlic cloves crushed
  • 9 oz button mushrooms chopped
  • basil to garnish (optional)


  • Cut the veal into 2.5 cm/1 inch cubes. Season the flour with salt and pepper and use to coat the veal lightly.
  • Heat the oil in a non-stick frying pan, add the veal and fry until browned on all sides. Transfer to a flameproof casserole. Add the onion to the pan and fry until golden. Add to the casserole, with the remaining ingredients.
  • Bring to the boil, then cook in the oven for about 2 hours, until tender. Remove the orange rind.
  • Garnish with basil, if using.
  • For a more economical version of this dish, replace the white wine with chicken or veal stock. The dry white vermouth gives a distinctive flavour. Serve with noodles.


Oven temperature: 160 °C, 325 °F, gas 3.
Calories: 355 kcal
Carbohydrates: 11 g
Protein: 36 g
Fat: 14g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 139 mg
Sodium: 539 mg
Potassium: 1008 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 822 IU
Vitamin C: 17 mg
Calcium: 57 mg
Iron: 2 mg
Ingredients Veal
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