Veal Marengo with Mushrooms (Print Version)
# Ingredients:
→ Vegetables and Herbs
01 -
3 minced garlic cloves
02 -
2 finely chopped onions
03 -
200g of sliced mushrooms
04 -
2 carrots cut into thin rounds
05 -
2 sprigs of thyme
06 -
12 small black olives
07 -
2 bay leaves
→ Liquids and Sauces
08 -
150ml of dry white wine
09 -
1 can of diced tomatoes (400g)
10 -
100ml of veal stock
11 -
3 tablespoons of olive oil
→ Seasonings
12 -
Salt and pepper
→ Meat
13 -
800g of veal pieces
# Instructions:
01 -
Heat up your olive oil in a big pot over high heat. Brown the veal chunks on all sides until golden. Take them out and set them aside.
02 -
In the same pot, cook the onions and garlic until they soften up and turn translucent.
03 -
Mix in the diced tomatoes, white wine, mushrooms, carrots, thyme, bay leaves, and season with salt and pepper. Then, add the veal back to the pot.
04 -
Pour in the veal stock and get it boiling. Reduce the heat, cover the pot, and let everything simmer gently for an hour and a half.
05 -
Five minutes before it’s done, throw in the black olives. Check the flavor and serve your dish while it’s warm.
# Notes:
01 -
Usually served with fresh pasta or rice
02 -
The veal should be soft enough to fall apart easily with a fork