Veal Sauté Marengo

Name: Veal Sauté Marengo
Yield: Serves 6
Ingredients: salt and pepper; 1½ cups onions, finely chopped; 1 cup dry white wine; salt and pepper; ½ cup flour for dredging the meat, seasoned with salt and pepper; ½ cup flour for dredging the meat, seasoned with salt and pepper; ¼ cup olive oil; 3 lbs. boneless veal shoulder, cut in 2-inch cubes; 1 Tbsp. fresh thyme, minced (or ½ tsp. dried); 1 Tbsp. fresh tarragon, minced (or ½ tsp. dried); 2- inch strip of orange peel; 1 Tbsp. fresh thyme, minced (or ½ tsp. dried); 1½ cups drained canned tomatoes, chopped (or pureed in a blender); 1 cup light chicken broth; 1 Tbsp. fresh tarragon, minced (or ½ tsp. dried); 2 cloves garlic, crushed; ½ cup flour for dredging the meat, seasoned with salt and pepper; ½ lb. fresh mushrooms, whole if small enough, otherwise quartered; 2 Tbsp. minced fresh parsley

Preparation info

Serves
6

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Although this stew is made with the same cut of veal as the preceding Blanquette de Veau, it has an utterly different character. Olive oil, garlic, tomatoes, and orange peel lend it the earthy, peasant quality of Pagnol country, a dish Fanny might have made for Marius. The French really prefer the crunchiness of the tendron (breast of veal) for this as well as for the Blanquette de Veau, but most Americans will prefer a stew made with the neater, leaner meat of the shoulder.

Ingredients

Method