Pin it
The enticing aroma of slowly simmering veal, mingled with mushrooms and white wine, creates a comforting atmosphere in the kitchen. Veal Marengo, a historic dish born on Napoleon's battlefields, has evolved into a cherished family classic. This version emphasizes fresh mushrooms, which bring an earthy depth and delicate texture to this traditional preparation.
The first time I experienced Veal Marengo was at my grandmother's table one winter Sunday. The fragrant sauce, butter-tender meat, and flavor-packed mushrooms inspired months of practice until I could recreate those exact remembered tastes.
Essential Ingredients and Tips
- Veal (800g) - Select shoulder or breast cuts with enough collagen to become tender. Have your butcher cut into uniform 3-4cm pieces
- Mushrooms (200g) - Use a mix of brown button and oyster mushrooms for complexity. Brown mushrooms provide richer flavor than white
- White Wine (150ml) - Choose a dry white you'd enjoy drinking. Chablis or Pouilly-Fuissé offer mineral notes that enhance the sauce
- Tomatoes (400g) - Use ripe fresh tomatoes in season. Quality canned crushed tomatoes work well otherwise
Detailed Instructions
- 1.
- Proper Browning
Pat veal pieces completely dry with paper towels for better browning. Brown meat in small batches in a hot Dutch oven. Take time here - this creates the sauce's flavor foundation. - 2.
- Aromatic Base
In the meat drippings, cook onions until translucent and lightly caramelized. Add garlic later to preserve flavor without bitterness. - 3.
- Wine Deglazing
Pour white wine over browned bits, creating aromatic steam. Gently scrape pot bottom with wooden spoon to dissolve caramelized flavors. - 4.
- Gentle Simmering
Slow cooking makes Veal Marengo special. Keep lid tight, heat very low, and be patient. Flavors develop slowly, transforming simple ingredients. - 5.
- Final Touches
Add olives near the end - their salt brightens all flavors. Finish with fresh ground pepper and parsley leaves for freshness.
The enameled Dutch oven used for this dish has passed through generations. Its well-seasoned walls, carrying decades of cooking memories, seem to add their own special touch to the recipe.
Serving Suggestions
Present the dish in its cooking vessel, placed on a wooden trivet at the table's center. The communal serving style enhances the dining experience.
Pin it
Seasonal Adaptations
In autumn, incorporate chanterelles alongside button mushrooms. During spring, add whole pearl onions.
Final Reflection: Veal Marengo embodies French cuisine's essence - honoring tradition while allowing personal interpretation. It tells a story of family heritage and shared meals. Each preparation connects us to culinary history while adding individual touches to this timeless recipe.
Frequently Asked Questions
- → What veal cut works best?
- Go for shoulder or round cuts. These are flavorful and tender, excellent for slow cooking. Avoid cuts that are too lean as they can dry out.
- → Can you make this ahead of time?
- Absolutely! In fact, it tastes even better the next day after the flavors have settled in nicely.
- → What kind of white wine should I use?
- Pick a dry white wine like Chablis or Entre-deux-Mers. Avoid sweeter or overly fruity wines—they might throw the dish off balance.
- → Can this dish be made in a pressure cooker?
- Yes, you can use one for this recipe. Cook it under pressure for about 30 minutes and add the olives after releasing the pressure.
- → How do I store leftovers?
- Keep it in the fridge for up to 3 days using an airtight container. If needed, freeze individual portions for up to 3 months.