Marengo Veal Mushrooms (Print Version)
# 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:
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.
02 -
In the same pot, sauté onions and garlic until soft and see-through.
03 -
Add in the chopped tomatoes, white wine, mushrooms, carrots, and herbs. Throw in some salt and pepper. Reintroduce the veal to the pot.
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.
05 -
Five minutes before it's done, toss in the black olives. Check if it needs more seasoning and serve it hot.
# Notes:
01 -
This dish is best served alongside fresh pasta or some rice.
02 -
The veal should be tender enough to pull apart with a fork.