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Classic Tender Braised Dish

Featured in Beef recipes for any day.

Marengo Veal is a beloved French classic with roots in rustic kitchens. This version highlights soft veal cuts simmered in a tomato-wine sauce, with earthy mushrooms, sweet carrots, and briny black olives adding their unique flavors. Cooking it low and slow makes the meat fall-apart tender and develops the flavors beautifully. It's the perfect cozy dish for a family gathering or friends coming over.
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Maria from tastyhush
Updated on Sat, 01 Mar 2025 23:13:14 GMT
Marengo Veal with Mushrooms Pin it
Marengo Veal with Mushrooms | Tastyhush.com

The rich aroma of slowly simmering veal, combined with earthy mushrooms and white wine, creates an inviting warmth throughout the kitchen. Veau Marengo, a historic French dish born on Napoleon's battlefields, has evolved into a cherished family classic. This version emphasizes fresh mushrooms, which contribute their unique earthiness and delicate texture to this traditional preparation.

This traditional braised veal dish combines tender meat, flavorful mushrooms, and a rich wine-based sauce. The slow cooking process transforms simple ingredients into an elegant meal worthy of any special occasion.

Essential Ingredients

  • Veal (800g) - Choose shoulder or breast cuts with enough collagen for tender results. Ask your butcher for 3-4cm uniform pieces
  • Mushrooms (200g) - A mix of brown button and oyster mushrooms adds complexity. Brown mushrooms provide deeper flavor than white varieties
  • White Wine (150ml) - Use a dry white wine suitable for drinking. Chablis or Pouilly-Fuissé work particularly well
  • Tomatoes (400g) - Fresh ripe tomatoes in season, or quality canned crushed tomatoes off-season

Cooking Instructions

1.
Proper Browning
Pat veal pieces completely dry with paper towels before browning. Work in small batches in a hot Dutch oven, taking time to develop a proper crust.
2.
Aromatic Base
Cook onions in the meat drippings until translucent and lightly caramelized. Add garlic near the end to preserve its flavor.
3.
Wine Deglazing
Pour white wine over the browned bits, creating aromatic steam. Gently scrape with a wooden spoon to incorporate all caramelized flavors.
4.
Gentle Simmering
Cover tightly and maintain very low heat. Allow flavors to develop slowly through patient cooking.
5.
Final Touches
Add olives near the end for subtle salinity. Finish with fresh cracked pepper and parsley.

An enameled cast iron Dutch oven is ideal for this dish, maintaining steady heat and developing flavor through years of use.

Serving Suggestions

Present the dish in its cooking vessel at the table, placing it on a wooden trivet for both practical and aesthetic purposes.

Traditional Veau Marengo with mushrooms Pin it
Traditional Veau Marengo with mushrooms | Tastyhush.com

Seasonal Adaptations

Incorporate chanterelles in autumn, or add whole spring onions during their peak season.

Veau Marengo embodies classic French cuisine's essence - honoring tradition while allowing for personal interpretation. This timeless dish connects us to culinary heritage while remaining relevant for modern cooking.

Frequently Asked Questions

→ What veal cut should I go for?
Choose shoulder or veal round — they’re flavorful and work great for slow cooking. Try not to pick lean cuts as they may dry out.
→ Can I prepare this dish ahead of time?
Absolutely! In fact, it tastes even better the next day since the flavors have had time to blend well.
→ Which kind of white wine should I use?
Pick a dry white wine like Chablis or Entre-Deux-Mers. Stay away from overly fruity or sweet wines since they might throw off the balance.
→ Can I cook this in a pressure cooker?
You bet! Pressure cooking takes about 30 minutes. Just add the olives after releasing the pressure.
→ How should leftovers be stored?
Keep them in the fridge for up to 3 days in an airtight container. You can also freeze single portions for up to 3 months.

Marengo Veal Mushrooms

A timeless slow-cooked meal where tender veal combines with mushrooms and tomatoes in a white wine-infused sauce.

Prep Time
20 Minutes
Cook Time
90 Minutes
Total Time
110 Minutes
By: Maria

Category: Beef

Difficulty: Intermediate

Cuisine: French

Yield: 4 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Vegetables and Herbs

01 3 cloves of garlic, thinly sliced
02 2 medium onions, diced finely
03 A couple of sprigs of thyme
04 Two bay leaves
05 2 carrots, sliced into circles
06 200g of mushrooms, chopped
07 12 small black olives

→ Liquids and Sauces

08 150ml of dry white wine
09 100ml of veal stock
10 A 400g can of chopped tomatoes
11 3 tablespoons of olive oil

→ Meat

12 800g of veal, cut into chunks

→ Seasonings

13 Salt and black pepper

Instructions

Step 01

Heat some olive oil on high in a big pot. Brown the veal pieces on all sides until golden, then take them out and set them aside.

Step 02

In the same pot, sauté onions and garlic until soft and see-through.

Step 03

Add in the chopped tomatoes, white wine, mushrooms, carrots, and herbs. Throw in some salt and pepper. Reintroduce the veal to the pot.

Step 04

Pour in the veal stock, bring everything to a boil, then lower the heat. Cover the pot and let it gently simmer for about 1 hour and 30 minutes.

Step 05

Five minutes before it's done, toss in the black olives. Check if it needs more seasoning and serve it hot.

Notes

  1. This dish is best served alongside fresh pasta or some rice.
  2. The veal should be tender enough to pull apart with a fork.

Tools You'll Need

  • Large pot with a lid
  • Cutting board
  • A chef's knife

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: 28 g
  • Total Carbohydrate: 12 g
  • Protein: 45 g