Veau Saute Marengo

A classic French stew, Veau Saute Marengo (voh soh-tay mah-rehn-goh) may be served with pureed potatoes and French beans for a delicious meal. A well-chilled strong white wine, such as Meursault woidd complement this dish well-or, if you prefer to drink red wine, try a light Beaujolais or Fleurie.

3 lb. lean boned veal, cut into

2-inch cubes

2 teaspoons salt

1 teaspoons black pepper

1 oz. butter

2 fl. oz. vegetable oil

2 medium-sized onions, thinly sliced

2 garlic cloves, crushed

4 fl. oz. dry white wine

4 fl. oz. veal or chicken stock bouquet garni, consisting of

4 parsley sprigs,

1 thyme spray and

1 bay leaf tied together

8 oz. canned peeled tomatoes, chopped

2| oz. tomato puree

1 teaspoon paprika

12 small pickling (pearl) onions, peeled

12 oz. button mushrooms, wiped clean and sliced

1 tablespoon beurre manie

Place the veal cubes on a working surface and sprinkle over 1 teaspoon of salt and 1 teaspoon of pepper. Set aside.

In a large flameproof casserole, melt

2 ounces of the butter with the oil over moderate heat. When the foam subsides, add the onions and garlic and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Stir in the veal cubes and cook them, turning and stirring from time to time, for to 10 minutes or until they are evenly browned.

Pour in the wine and stock and stir in the bouquet garni, the tomatoes with the can juice, the tomato puree and paprika.

Bring the liquid to the boil, stirring occasionally. Reduce the heat to low, cover the casserole and simmer the mixture for 1 hours. Add the pickling (pearl) onions and simmer for a further 30 minutes or until the meat is tender when pierced with the point of a sharp knife.

Meanwhile, in a large frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the mushrooms and cook, stirring frequently, for 3 minutes, With a slotted spoon, remove the pan from the heat and, with a slotted spoon, transfer the mushrooms to to a deep, warmed serving dish. When the veal is cooked, using a slotted spoon, add the veal cubes and pickling (pearl) onions to the serving dish. Set aside and keep warm while you finish off the sauce.

Remove the casserole from the heat and strain the contents into a medium-sized saucepan, pressing the vegetables and flavourings with the back of a wooden spoon to extract all the juices. Skim any scum from the surface of the strained cooking liquid and place the pan over moderately high heat. Bring the liquid to the boil and boil for 10 minutes or until the liquid has reduced by about one-third. Stir in the beurre manie, a little at a time, and cook, stirring constantly, for 2 to 3 minutes or until the sauce has thickened slightly.

Remove the pan from the heat and pour the sauce over the meat and veg-etable mixture. Serve at once.

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