Veal Marengo

Name: Veal Marengo
Total time: 2 h
Yield: serves 6
Cuisine: French
Ingredients: olive oil; 1.5kg veal cut into 5cm cubes; 2 onions finely chopped; 2 cloves garlic crushed; 3 tbsp flour; 350ml dry white wine; 500g tomatoes seeded and quartered; a handful basil shredded; leaves ½ tbsp thyme; 1 orange peel removed with a potato peeler and juiced; 250g button mushrooms; 1 tsp salt; ¼ tsp pepper; a handful flat-leaf parsley to serve; to serve steamed rice

Published: December 19, 2014 at 2:28 PM

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serves 6

Easy

Total time: 2 hrs

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Having guests over you want to impress? Try this Provençal veal stew, simmered gently in white wine and orange peel, sprinkled with parsley and served with rice.

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Alternatives

Complete the dish

Try this recipe for veal Marengo, then check out our ossobuco, saltimbocca and veal meatballs.

Ingredients

Nutrition

olive oil
1.5kg veal

cut into 5cm cubes
2 onions

finely chopped
2 cloves garlic

crushed
3 tbsp flour
350ml dry white wine
500g tomatoes

seeded and quartered
a handful basil

shredded
leaves ½ tbsp thyme
1 orange

peel removed with a potato peeler and juiced
250g button mushrooms
1 tsp salt
¼ tsp pepper
a handful flat-leaf parsley

to serve
to serve steamed rice

Nutrition: per serving

kcal389
fat8.6g
saturates2g
carbs15g
sugars0g
fibre2.1g
protein59.5g
salt0.41g

Method

step 1

Heat the oven to 170c/fan 150c/gas 3. Heat 1 tbsp olive oil in a heavy frying pan. Brown the veal then tip into a casserole.
Add 1 tbsp oil to the pan and fry the onion over a moderate heat until it begins to soften. Add the garlic, then the flour and stir until browned.
step 2

Add the wine and onions to the casserole and simmer. Add the tomatoes, herbs, orange peel and juice, and season. Cover and move to the oven.
Cook gently for 1¼ hours, or until the veal is tender. Add the mushrooms and cook in the oven for 15 minutes.
step 3

Remove the peel. Sprinkle with parsley and serve with rice.

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