Saute de veau marengo
This is a veal stew made with white wine, shallots, garlic, mushrooms, and tomato paste.
Ingredients
- 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)
Instructions
- 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.
Notes
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