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Veal Marengo

Veal Marengo

  • Main course

Veal braised in tomato and white wine with mushrooms and parsley croutons.

Active time40 min

Cooking1 h 30 min

Total2 h

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Ingredients

  • 1 bouquet garni
  • 250 g fresh button mushrooms
  • 2 garlic cloves
  • 2 onions
  • 1 tbsp fresh flat-leaf parsley
  • 30 g unsalted butter
  • 700 g raw veal shoulder
  • 1 tbsp tomato paste
  • 750 ml prepared thickened brown veal stock
  • 20 ml sunflower oil
  • 1 pinch of ground black pepper
  • 1 pinch of fine salt
  • 50 ml dry white wine
  • 4 slices of white sandwich bread

Preparation

  1. Heat the oven to 180 °C. Peel and chop onions and garlic. Cut veal into chunks. Heat 15 ml oil in a casserole and brown the veal for about 8 minutes. Add onions and stir for 3 minutes, then add tomato paste and stir for 2 minutes more.

    2 garlic cloves
    2 onions
    700 g raw veal shoulder
    1 tbsp tomato paste
    20 ml sunflower oil
    • oven
    • knife
    • chopping board
    • casserole
    • spatula

  2. Add garlic and bouquet garni. Pour in wine, scrape the browned juices and reduce briefly. Add stock, salt and pepper. Cover and bake for 75 minutes until the meat is tender.

    1 bouquet garni
    750 ml prepared thickened brown veal stock
    1 pinch of ground black pepper
    1 pinch of fine salt
    50 ml dry white wine
    • casserole
    • lid
    • spoon
    • oven

  3. While the veal cooks, clean and slice mushrooms. Brown in a pan with 15 g butter for about 5 minutes until their liquid evaporates. Set aside. Cut bread into triangles and toast both sides with 15 g butter and 5 ml oil.

    250 g fresh button mushrooms
    30 g unsalted butter
    4 slices of white sandwich bread
    • knife
    • chopping board
    • frying pan
    • spatula
    • plate

  4. Wash and chop the parsley, then measure it. Remove the casserole with oven gloves and discard the herbs. Transfer veal to a serving dish using a slotted spoon and strain the sauce over it. Add mushrooms. Dip the tip of each crouton in sauce then parsley. Arrange on the dish and serve hot.

    1 tbsp fresh flat-leaf parsley
    • oven gloves
    • slotted spoon
    • serving dish
    • sieve
    • knife

Allergens

  • Milk
  • Sulphites

Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Veal Marengo